Randy Chandler
Goat cheese is a delicious treat, but cutting it into neat slices can be a challenge. Whether you're preparing a cheese board or making a recipe, the way you cut your goat cheese log can impact both the presentation and the flavor. Luckily, there are several techniques you can use to get consistent, thin slices. From using dental floss or a cheese harp to starting with cold cheese, read on to discover the best methods for cutting goat cheese logs.
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What You'll Learn
Use a wire cheese slicer or dental floss for clean cuts
If you want to cut a goat cheese log with clean cuts, a wire cheese slicer or dental floss are two effective tools for the job.
A wire cheese slicer, such as the Formaticum Cheese Wire Cutter, can cleanly cut through soft and hard cheeses without deforming the shape or having the paste stick to the cutter. This is due to its small surface area for the cheese to stick to, and its micro-serrated wire. The wire cheese slicer is a good alternative to a cheese knife, especially for soft cheeses such as Brie, Camembert, and Roquefort, which are difficult to cut at room temperature.
Dental floss can also be used to neatly slice through goat cheese logs. This is a good method if you want to keep the cheese intact, such as when breading and frying goat cheese rounds. Dental floss works well on sticky cheeses since there is little surface area for the cheese to attach to. To use dental floss, hold the cheese in one hand and pull the floss taut with the other hand, then cut through the cheese. For larger cheeses, place the cheese on a surface, slide the floss beneath it, and slice through by holding both ends of the floss and crossing them.
In addition to these methods, you can also use a cheese harp, a tool that is especially popular for cutting goat cheese logs. The cheese harp is fitted with a wire that can make clean, thin, and precise cuts into the cheese, preventing crumbling.
Regardless of the method used, it is important to ensure that the goat cheese log is very cold before cutting, as this will help to achieve clean cuts.
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Keep the cheese very cold, but not frozen
Keeping the goat cheese cold is important, but it should not be frozen. Freezing will change the texture of the cheese, and you want to preserve its creamy consistency. Place the log in the fridge for around 30 minutes before serving to ensure it is very cold. If you are in a hurry, you can put it in the freezer for about 10 minutes, but be careful not to forget about it and let it freeze!
When you are ready to cut the cheese, take it out of the fridge and let it sit for a minute or two. You don't want the cheese to be ice-cold when you start cutting, as this will make it harder to get a clean slice. If it is very cold, but not frozen, it will be much easier to handle and cut.
It is important to work quickly and efficiently when cutting goat cheese, as it will start to soften and crumble if left at room temperature for too long. If you are using dental floss to cut the cheese, you may find that the cheese starts to crumble as it warms up. If this happens, simply wrap the cheese in plastic wrap or foil and place it back in the fridge for a few minutes to firm up again.
Remember, the key to success is keeping the cheese very cold, but not frozen. This will ensure that your goat cheese log slices are consistent and neat.
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Wipe the knife between cuts to avoid mixing flavours
When cutting a goat cheese log, it's important to keep the cheese very cold, but not frozen. Freezing will change the texture of the cheese. If you're using a knife, wipe it clean between cuts with a damp towel to avoid mixing flavours. This is especially important if you're using just one knife for multiple cheeses.
If you want to get really fancy, you can use a cheese harp, which is fitted with a cheese-cutting wire that lets you make clean, thin, and precise cuts. Alternatively, you can use dental floss to create thin slices without the cheese crumbling. Wrap the floss around your fingers, hold it taut, and pull it downward through the cheese. Make sure to use unflavoured floss unless you want your goat cheese to have a hint of mint!
If you're preparing a cheese board, it's recommended to cut your cheeses from mildest to strongest to prevent flavours from mingling as you continue slicing. You can also serve two separate boards, one for milder cheeses and another for fuller-flavoured cheeses.
If you can't find a pre-formed cheese log, you can make your own by mashing up soft goat cheese, adding your desired flavourings, and rolling it into a log shape using plastic wrap or wax paper.
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Cut from the centre outward to evenly distribute flavours
Cutting a goat cheese log correctly is important to preserve the aromas and extend the shelf life of the cheese. The correct cutting technique will allow your guests to enjoy the nuances of the cheese, from the softest, creamiest centre to the most pronounced flavour at the rind.
When cutting a goat cheese log, it is recommended to cut from the centre outward to evenly distribute flavours. This technique is similar to how you would cut a Camembert or a round cake, working from the centre outward to the rind and serving same-sized triangular wedges. For a long goat cheese log, cut thin triangular portions from the centre down through the height of the cheese.
To avoid the last portion of cheese being just the rind, always carve a tip on each piece you serve. You can then cut parallel slices lengthwise from the tip or diagonally from the edge. This technique is especially useful if you have added flavouring to your goat cheese log, as it will ensure that each slice has a similar distribution of flavours.
It is also important to keep the cheese very cold when cutting to achieve thin, precise slices. You can use a wire cheese slicer or dental floss for clean cuts. If using a knife, wipe it clean between cuts to avoid mixing flavours. For best results, remember to put the log back in the fridge every few slices to keep it cold.
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Cut thin slices lengthwise from the tip or diagonally from the edge
Cutting a goat cheese log correctly is important to preserve the aromas and extend the shelf life of the cheese. A correct cutting technique will allow your guests to enjoy the nuances of the cheese, from the softest, creamiest centre to the most pronounced flavour at the rind.
If you are cutting a goat cheese log, you can cut thin slices lengthwise from the tip or diagonally from the edge. To do this, you should first ensure that your cheese is very cold, but not frozen. Freezing will change the texture of the cheese. You can use a wire cheese slicer or dental floss to cut the cheese. If you are using dental floss, wrap it around your fingers, hold it taut, and pull it downward through the cheese. If you are using a knife, you may need to put the log back in the fridge every few slices to keep it cold. You should also wipe the knife with a damp towel between cuts to prevent the slices from sticking together or falling apart.
A cheese harp is another tool that can be used to cut goat cheese logs. It is fitted with a cheese-cutting wire, which allows you to make clean, thin, and precise cuts into the cheese.
If you are preparing multiple cheese logs with different flavours, you can start by splitting one or two packages of goat cheese into multiple cheese logs. This will save money compared to buying multiple packages of goat cheese. You can then add your desired flavours and roll the cheese into log shapes before chilling them in the fridge or freezer.
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Frequently asked questions
To cut a goat cheese log into thin slices, it is important to keep the cheese very cold. You can use a wire cheese slicer or dental floss to cut through the log. If you are using a knife, make sure to wipe it clean between cuts to avoid mixing flavours.
It is recommended to serve goat cheese on a platter with other cheeses, separating the milder and stronger cheeses onto different boards to prevent the flavours from mingling.
Similar to Camembert, goat cheese logs should be cut from the centre outward to the rind and served as same-sized triangular wedges.
Depending on the shape of the cheese, the cutting technique varies. For a log-shaped goat cheese, cut into round slices to evenly distribute the flavours.
To make a goat cheese log at home, mash up soft goat cheese in a mixing bowl and add flavourings of your choice. Once you have a consistent mixture, place it on a sheet of plastic wrap and roll it into a log shape, twisting the ends to seal it. Chill it in the fridge for 30 minutes or in the freezer for 10 minutes.
