Bushra Griffith
There are many ways to serve a cheese wedge, and the best method may depend on the type of cheese and the number of people you are serving. For example, if you are hosting a large gathering, it may be better to serve your cheese pre-sliced. The way you portion a cheese wedge can also change the flavour and texture of each bite. For instance, aged cheeses tend to be earthier and nuttier near the rind and sweeter and milder towards the centre. To get the fullest flavour of the cheese, you want to taste as much of it at once as possible.
| Characteristics | Values |
|---|---|
| Cheese type | Soft, semi-firm, or firm |
| Cheese examples | Brie, goat, young gouda, manchego, parmesan, cheddar, belstone, pecorino |
| Cutting method | Cut into 1-2 inch wedges; cut the sides of the wedges from the exterior to the point, forming skinny triangular slices; cut slices off the sides, working towards the center; cut off the end of the cheese and make slices perpendicular to the length of the cheese |
| Presentation | Topped with dried fruit and herbs; served with honeycomb, fruit, or other toppings |
| Serving size | 1 ounce (28 g) |
| Tools | Basic chef's knife, specialty knife, wire cheese slicer, cheese planer, cleaver |
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What You'll Learn
Cutting a wedge of cheese into triangles
When it comes to serving cheese, presentation is key. Cutting a wedge of cheese into triangles is a fun and visually appealing way to serve this snack. Triangular slices are also easy to handle and serve, reducing the risk of crumbling or uneven slices.
To cut a wedge of cheese into triangles, start by placing the wedge on a cutting board with the pointed end facing you. If the cheese is too soft or sticky, chill it in the refrigerator for a few minutes before cutting to make it easier to handle and ensure clean slices. Ensure your knife is clean and dry to prevent any unwanted flavours from transferring to the cheese and to ensure a smooth cut.
Begin by cutting the wedge in half from the tip to the base. This will create two smaller, equal-sized wedges. If you are serving a larger group, continue cutting each smaller wedge into additional slices, starting from the tip and working towards the base. Aim to make each slice about 1/4 to 1/2 inch thick, depending on the size of the wedge and your preference. If you are dealing with a large wedge and only need smaller portions, you can start by cutting a smaller section off the wider end of the wedge. Once you have a smaller piece, place it with the tip facing you and slice it into smaller, even triangles.
For a fun, rustic look, you can also break the cheese into triangles with your hands. First, cut thick, 1-2 inch wedges. Then, using washed hands or kitchen gloves, slowly break the cheese into chunks and crumbles, leaving the edges perfectly imperfect.
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Serving a wedge of cheese with the rind on
When serving a wedge of cheese with the rind on, the first step is to decide how thick you want your slices to be. The thickness of the cheese slices will depend on the type of cheese you are serving. For example, soft, medium, and hard cheeses should be cut into 1 to 2-inch wedges. On the other hand, semi-hard or hard cheeses should be cut width-wise for thinner slices, about 1⁄4 to 3⁄4 inch thick.
Next, you need to decide how many slices you want to cut from the wedge. If you have a thick wedge, you may want to cut it in half first to create two smaller wedges. This will make it easier to handle and ensure that your slices are even.
Now, it's time to start slicing! If you want to serve long triangular slices, place the wedge flat on its side with the rind facing you. Cut the cheese vertically from the tip to the rind. This technique works well for firm cheeses like manchego and is also a good option if you want to leave a small piece of rind on one side of each slice.
If you prefer smaller triangles, cut the wedge in half lengthwise, then cut each half into triangles. This method is suitable for crumbly cheeses like Parmigiano Reggiano or certain cheddars. You can also use this technique to create matchsticks with a bit of rind on each piece.
For a more rustic look, cut the wedge on a bias instead of straight down. This will give you uneven chunks that showcase the texture of the cheese. Remember, the way you portion the cheese will affect the flavour and texture of each bite, so consider leaving some rind on each slice to provide a contrast in taste and mouthfeel.
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Cutting a wedge of cheese into thin slices
First, bring the cheese to room temperature for easier slicing and a fuller flavor. If you are working with a wheel of cheese, slice it into smaller, cake-like sections. Then, cut the cheese into two rectangular halves. From there, you can cut thin slices from the rectangular block.
If you want to cut the wedge into thin triangular slices, lay the wedge on its side and start slicing from the tip, making cuts every 1/4 to 3/4 inch. For a thinner slice, cut the wedge in half first. You can also cut the wedge in half and use a cheese planer to make paper-thin triangular slices.
For a rustic chop, cut a wedge of crumbly cheese on a bias. If you are working with a softer cheese, use a thin-bladed or soft cheese knife to avoid getting large chunks of cheese sticking to the knife.
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Serving a wedge of cheese with other foods
When serving a wedge of cheese, it's important to consider the type of cheese and the desired presentation. Here are some tips and ideas for serving a wedge of cheese with other foods:
- Soft Cheeses: For soft cheeses like blue cheese or brie, a cheese wire or harp can be used to create smooth, even cuts. Cut triangular-shaped pieces from the side of the wedge, leaving a piece of rind on one side. Soft cheeses can be served with tart foods like apples or cherries, or paired with fruity jams such as raspberry or apricot.
- Firm Cheeses: For firm cheese wedges like Manchego, long triangular slices are recommended. Cut the wedge in half or into smaller triangular portions, and leave a small piece of rind on one side. These cheeses can be paired with bitter foods like raw chocolate and broccoli rabe.
- Semi-firm Cheeses: For semi-firm cheeses, you can cut small triangular wedges from the centre of the wheel, similar to cutting a cake. Depending on the size, you can further slice the wedges into smaller portions. Leave a piece of rind on top and serve with fruity jams.
- Crumbly Cheeses: For firm, crumbly cheeses like Parmigiano Reggiano, use your hands to chunk off small pieces from the cheese block. These cheeses can be served with a variety of foods, such as salami, which can be folded into rosettes to create a salami bouquet.
- Rectangular Cheeses: For rectangular cheeses with a rind, such as Gruyère, use straight perpendicular cuts to create small, thin slices with a piece of rind on one side. Gruyère pairs well with tart foods like cherries.
- Cheese Boards: When creating a cheese board, it's recommended to spread out different varieties of cheese across the board, leaving space between them. Fresh or softened cheeses like mozzarella or goat cheese can be left whole or pre-sliced, depending on the number of guests. Wedges of cheese can be cut into portions or served with a knife for guests to slice themselves.
- Salads: Wedge salads are a popular way to serve a wedge of cheese, typically using iceberg lettuce topped with a creamy dressing and other ingredients. The lettuce is cut into wedges, placed on plates, and then garnished with toppings like bacon crumbles, tomatoes, onions, and blue cheese crumbles.
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Cutting a wedge of cheese into equal portions
For circular cheeses, you can create equally-sized wedges by first slicing the wheel in half and then slicing each half into quarters. You can then cut these quarters into smaller wedges, similar to cutting a pie or cake. If you have a smaller wheel, cutting it in half and then into wedges may be enough. Remember that a typical serving size of cheese is 1 ounce (28 grams). For tall hard round cheeses, cut them into 1/4 inch (0.64 cm) slices.
For triangular wedges, such as when serving a wedge of Goat Gouda, cut long, thin triangles running the length of the original wedge. You can remove the rind on the top and bottom, but leave it on the back edge. If the wedge is too thin, the triangles may come out looking spindly. You can also cut the wedge in half and use a cheese planer to make paper-thin triangular slices.
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Frequently asked questions
It is recommended to serve cheese wedges pre-sliced to large groups. For example, a wedge of brie can be cut into 16 smaller wedges.
To get the fullest flavour of a cheese wedge, it is important to taste as much of it at once as possible. This means getting a variety of textures and flavours from the interior to the exterior and from the edge to the centre.
The best way to cut a cheese wedge depends on the type of cheese. For example, soft cheeses like brie should be cut into small wedges, whereas hard cheeses like parmesan should be cut into thin slices.
