Randy Chandler
Blue cheese is a strong-flavoured, distinctive-looking cheese with a loyal fanbase. But how do you cut it? There are a few different methods, depending on the shape of the cheese. For a wedge, cut from the centre out to the rind, or from the tip of the wedge out to the rind, to create triangles. For a wheel, score the outside of the rind and then cut into thirds, and then cut those thirds into wedges. For a block, cut horizontally and then vertically to create slabs. For a log, cut into evenly sized medallions.
| Characteristics | Values |
|---|---|
| Cheese type | Blue cheese |
| Shape | Wheel |
| Portioning technique | Score the outside of the rind, then wire-cut the wheel into thirds. Cut the thirds into discs, then cut the discs into wedges. |
| Tools | Wire cutter |
| Presentation | Leave a half or a third of the wheel as a display piece to showcase the veining |
| Rind | Leave the rind on; guests can discard it on their plates |
| Texture | Soft to semi-soft |
| Temperature | Take out of the fridge a minimum of 30 minutes before serving |
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What You'll Learn
Cut blue cheese out from the centre on a bias
When it comes to cutting blue cheese, there are a few techniques to consider to ensure an even and attractive cut while preserving the quality of the cheese.
For a wedge of blue cheese, the best approach is to cut it out from the centre on a bias. This technique involves slicing the cheese on a diagonal, creating attractive, even wedges. This method is also recommended for semi-firm to hard cheeses. It is important to note that the cheese should be cut from the centre outwards, towards the rind or outer edge. This ensures that each piece has a balanced ratio of rind to paste, enhancing the eating experience.
To achieve the perfect cut, it is suggested to first cut the block horizontally, making it easier to then cut even wedges from top to bottom. This technique is particularly useful when serving guests at parties, as it simplifies the process of creating uniform slices.
It is worth noting that the cutting technique can significantly impact the cheese-eating experience. A precise cut that considers the shape and texture of the cheese can enhance the presentation and ensure that each piece offers a similar quality and ratio of rind to paste. This attention to detail ensures that everyone enjoys their cheese the same way and reduces waste.
Additionally, it is recommended to cut blue cheese just before serving. This is because light and oxygen can cause the cheese to discolour and affect its flavour. Therefore, it is best to cut the cheese when it is cold, as it is less sticky and easier to handle. However, it should not be served straight from the refrigerator, as the cold temperature can mask the flavour.
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Cut into discs to showcase the veining
When preparing a charcuterie board, the selection and presentation of cheeses are crucial. Blue cheese, with its distinctive blue veins and creamy texture, adds a delightful element to any charcuterie spread. To showcase this cheese properly, you can cut it into discs or wedges to highlight the veining.
To create discs, start by using a wire to cut the wheel into thirds. This way, you can leave a half or a third as a display piece, showcasing the beautiful veining. Then, cut these manageable discs or thirds into wedges. To do this, slice from the centre of the cheese outwards. This method is perfect for highlighting the blue veins.
If you prefer a less structured presentation, you can create crumbles by using a fork or your hands to crumble the blue cheese. These crumbles can be scattered across your charcuterie board for easy serving. For a more elegant look, you can slice the blue cheese into thin or medium-sized slices, making it easy for your guests to pick up and enjoy.
After mastering the art of cutting blue cheese, it's time to arrange it on your charcuterie board. Place the cheese wedges, crumbles, or slices strategically to create a captivating centerpiece that draws attention. Enhance the flavour profile of the blue cheese by adding accompaniments such as fresh fruits, honey, or nuts.
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Cut the rind off the sides, leaving it on the widest part
When it comes to cutting a wedge of blue cheese, there's a specific technique to ensure an even ratio of rind to paste in each slice. Start by placing the cheese flat on one side, with the widest part of the wedge facing down. Using a sharp knife, carefully slice the rinds off the sides, leaving the rind intact on the widest part. This first step ensures that the cheese holds its shape and that the slices will have a consistent texture and taste.
The next step is to cut the cheese lengthwise, starting from the rind and moving towards the tip of the wedge. This will create triangular slices, which can then be further divided into halves or quarters for uniformity. By cutting from the rind side, you ensure that each slice has a balanced amount of rind and paste, enhancing the sensory experience for your guests.
The technique described above is particularly useful for wedge-shaped cheeses with rind on three sides, such as Manchego, Fontina, or some cheddars. It's worth noting that the rind of blue cheese is edible and can be consumed, so there's no need to cut it off entirely unless you prefer otherwise.
When serving blue cheese, it's recommended to leave it in its original shape and allow guests to help themselves. Blue cheese has a strong flavour, and this way, guests can moderate their portions accordingly. However, if you're creating a cheese plate, making a few initial slices can be a thoughtful gesture, encouraging guests to start without worrying about making the first cut themselves.
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Cut horizontally to make thin, round slices
When cutting blue cheese, it's important to consider the shape and texture of the cheese, as well as the desired presentation. If you're aiming for thin, round slices, here's a step-by-step guide:
First, place the block of blue cheese on a flat surface. Using a sharp knife or a cheese wire cutter, cut the block horizontally. This initial horizontal cut will make the subsequent slicing easier, especially if you're preparing cheese for guests at a party. It will also help you achieve those thin, round slices.
Now, with the block cut horizontally, you'll have a flat surface to work with. Cut the cheese into thin, round slices, much like you would cut a cake. Start at the center and move towards the outer rind, making even slices throughout. The result will be small, coin-shaped pieces of blue cheese.
It's worth noting that blue cheese can be quite strong in flavour, so cutting it into thin slices is a great way to allow your guests to moderate their consumption. Additionally, as blue cheese often has beautiful veining, cutting it into thin, round slices will showcase this veining, creating an appealing presentation.
Remember, when serving blue cheese, it's customary to eat the rind. However, if you prefer, you can remove the rind before slicing, especially if it is hard.
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Cut into small triangles to avoid a mess
When preparing a cheese plate, making a few slices beforehand can help guests get started and avoid a mess later on. It is recommended to cut the cheese with the rind on, as guests can then discard it on their plates.
To cut blue cheese into small triangles and avoid a mess, start by cutting the block horizontally. This will make slicing easier, especially when serving guests at parties. Then, cut the wedge cross-wise, and cut vertically along the rind. This technique is also recommended for Tomme de Savoie, Danish fontina, and Gruyère cheeses.
For blue cheese, it is best to slice the cheese into wedges from the top center. This method is also suitable for goat cheeses. It is important to keep the tip of the knife at the center of the cheese when cutting wedges.
If you are dealing with a smaller wheel of blue cheese, cutting it in half and then into wedges may be enough for serving. The size of the wedges is up to you, but a typical serving size of cheese is 1 ounce (28 grams).
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Frequently asked questions
Cut the wedge out from the centre on a bias. First, place the cheese flat on one side and thinly slice the rind off the sides, leaving the rind on the widest part of the wedge. Then, cut lengthwise from the rind to the tip of the wedge to make triangles.
A cheese wire cutter is the perfect tool for cutting blue cheese. A regular knife may lead to mashing the cheese.
It is recommended to leave blue cheese in its original shape and let guests help themselves. Blue cheese can be quite strong, so this allows guests to moderate how much they take.
First, score the outside of the rind, then wire-cut the wheel into thirds. Once you have more manageable pieces, cut those into wedges.
