Frederic Melton
A cheese board is a perfect excuse to bring out your special serving items. A cheese wire or bow knife is ideal for cutting soft cheeses without crushing them. A flat or chisel knife is used to cut slices of aged cheese by holding the blade vertically and pushing it downward. A cheddar knife, or mini cleaver, is used to cut hard cheeses. A cheese spreader, or spatula knife, is used for applying cheese spreads and creamy cheeses to bread and crackers. A cheese plane is used for achieving thinly sliced pieces of semi-soft cheese. To create a beautiful cheese board, mix different flavours, colours, shapes and textures.
| Characteristics | Values |
|---|---|
| Cheese board base | A nice wooden cutting board, a large serving platter, or even a tray or baking sheet covered with parchment paper |
| Cheese board utensils | Cheese knives, butter knives, cocktail forks, cocktail picks, toothpicks, wire cutters, paddle cutters, spreaders, cheese graters, chalkboard cheese markers, soapstone chalk |
| Cheese knife types | Soft cheese knife, slim blade knife, flat cheese knife, narrow plane cheese knife, cheddar knife, parmesan cheese knife, cheese wire, cheese plane, rind cutter, cheese spreader, gorgonzola cheese knife, chisel knife, cheese fork, cheese cleaver, parm knife |
| Cheese knife uses | Cutting, spreading, shaving, scoring the rind, breaking off chunks, holding cheese in place |
| Cheese types | Soft, semi-soft, semi-hard, hard, aged |
| Cheese serving size | 3 ounces of cheese per person |
| Cheese board accompaniments | Tapenade, olives, honey, jam, sliced fruit, crackers, nuts |
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What You'll Learn
Use the right knife for different cheeses
Using the right knife for different cheeses is an important part of the cheese board experience. Each cheese knife is built with a specific purpose in mind, and using the right one can improve the user experience.
For soft cheeses, a soft cheese knife, also known as an open-work blade knife, is ideal. This type of knife features holes in the blade to prevent soft cheeses from sticking to the blade due to their minimal surface area. You can also use the holes to push a piece of cheese off the knife. A slim-blade knife is another option for soft cheeses, as it has very little surface area and is offset from the handle to prevent your knuckles from hitting the board. A bell-shaped knife is also good for soft cheeses, as it can easily slice through them and their rinds. A cheese spreader, or spatula knife, is perfect for applying creamy cheeses to bread and crackers. A gorgonzola knife is similar, but features a sharp blade to cut through cheese rinds.
For semi-hard cheeses, a cheddar knife, or mini cleaver, is a good option. The wide blade and cleaver shape allow you to use force and balance to push down and cut slices. A pronged knife is another versatile option, as its sharp blade and narrow size are designed for a variety of cheeses ranging from semi-soft to hard.
For hard cheeses, a spade knife is a good choice. It has a pointed edge for breaking off bites of dry, aged cheeses and opening firm rinds. A parmesan knife is another option, featuring a pointed edge for breaking off chunks of hard and dry cheeses. It also has a sharp edge to cut through rinds. A flat cheese knife, or chisel knife, is used to cut slices of aged cheeses by holding the blade vertically and pushing downward. A narrow plane cheese knife is made for cutting cheese and chipping away at the block, and it features two sharp sides.
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How to cut and spread soft cheeses
Soft cheeses are often spreadable and can be served directly with a spreader or a soft cheese knife. Guests can then cut their own pieces. If you want to pre-portion soft cheeses, a thin-bladed soft cheese knife, cheese wire, or unflavoured unwaxed dental floss can be used to cut the cheese into uniform slices or rounds. These utensils are designed to prevent the cheese from sticking to the blade.
When cutting small wheels of soft cheese, it is recommended to cut equal-sized wedges from the centre outwards, similar to slicing a birthday cake. This ensures that each piece has a full range of flavours and textures. For larger wheels, cut the cheese into wedges, then lay each wedge flat on the cutting board and cut through the rind into quarter-inch slices.
For very soft and creamy cheeses, such as burrata or mascarpone, you can fill them into crunchy cups or spread them on breadsticks, crackers, fruits, or charcuterie meats.
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How to cut and break hard cheeses
When it comes to hard cheeses, the best way to cut them depends on their shape and texture. For example, a circular hard cheese like pecorino can be sliced like a pie. First, slice the wheel in half, then slice each half in half again. Then, take one of these quarters and cut it into smaller wedges, using even strokes and keeping the tip of the knife at the centre of the cheese.
For tall hard round cheeses, cut the wheel into wedges, splitting it in half, then half again, and then into pie-like wedges. Then, cut these wedges width-wise for thinner slices. Start at the tip of the wedge and slice down the width, making a cut every 1/4 to 3/4 inch. If your wedge is on the larger side, try cutting it in half first for shorter slices.
For a Valençay-style hard cheese, cut the cheese into even quarters from the top down. Then, lay each quarter flat and cut through the rind into 1/4-inch slices. This will ensure each piece has a relatively even rind-to-paste ratio.
For a hard cheese that comes in a block, you can use a Parmesan knife or a narrow plane knife to break the cheese into rustic-looking chunks. Alternatively, place the block on its side and use a wire cheese slicer to cut thin slices. Some wire cheese slicers have an adjustment feature that lets you determine the thickness of each slice.
If you're serving a hard cheese on a cheese board, it's best to cut a portion of the cheese at the start of your event and keep an eye on the cheese board, replenishing when necessary. It's recommended to take the cheese out of the fridge about 30 minutes before serving, as this will allow the flavours to develop. However, note that warmer cheese is harder to cut.
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How to use a cheese fork
A cheese fork is a handy utensil to have on a cheese board. It is used to hold harder cheeses, such as Manchego, in place while you cut them with a knife. You can also use a cheese fork to pick up cut pieces of cheese for plating. It can also be used to break up blocks of aged cheese into smaller chunks.
Cheese forks are often included in cheese knife sets and on cheese boards. They are ideal for serving, as you can use them to pick up and plate pieces of harder cheeses. For example, you could use a cheese fork to serve cheese where there are also charcuterie or olives that guests can pick up with the fork.
When cutting a wedge of soft cheese, it is considered good etiquette to cut slices along the long edge of the cheese, creating a long strip. It is considered poor etiquette to cut the tip or nose of the cheese wedge, as this is the piece with the most flavor. For semi-hard to hard cheese wedges, cut these wedges along the width edge until you reach halfway up the wedge. Then, cut the top half of the wedge along the length edge.
A pronged cheese knife, or fork-tipped spear, is a multi-purpose tool that allows you to cut a piece of cheese and then pick it up with the prongs at the end for serving. The narrow blade offers minimal surface area so soft cheeses don't stick.
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How to use a cheese wire or bow knife
A cheese wire or bow knife is ideal for cutting soft cheeses, such as ricotta, stracchino, robiola, soft goat cheeses, and any freshly made cheese. They are also suitable for semi-soft cheeses like blue cheese, and can even be used for semi-hard cheeses like gouda or cheddar.
Cheese wires are simple tools that consist of a length of heavy-duty wire attached to two wooden handles. The wire is placed on the cheese and pulled down to create clean slices. The thickness of the wire will depend on the type of cheese being cut. For soft cheeses, a thin wire is best to smoothly slice through the cheese without applying too much pressure. For semi-hard cheeses, a medium-thickness wire is more suitable, as it can cut through denser textures without bending. For hard cheeses, a thicker wire is required to exert more force without bending or breaking.
To use a cheese wire, gently lower the wire down through the cheese, leaving a clean slice behind. Cheese wires are particularly useful for cutting cheese without it sticking to the utensil or crumbling.
To maintain hygiene and prolong the life of cheese wires, they should be cleaned regularly with warm, soapy water and dried completely, especially if they are made of galvanised steel. Occasional wiping with a mild disinfectant is recommended for stainless steel and coated wires. To avoid damage, cheese wires should be stored in a dry environment, with the wire coiled to prevent tangling.
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Frequently asked questions
You can use a variety of utensils for a cheese board, including knives, forks, cocktail picks, and toothpicks. It is best to use specialty cheese tools and knives, such as a cheese wire or bow knife, a chisel knife, a cheddar knife, a parmesan knife, and a cheese plane.
Each cheese knife is built for a purpose and performs it well. For example, a soft cheese knife, also known as an open-work blade knife, has holes in the blade to keep soft cheeses from sticking due to the minimal surface area. A cheddar knife, also known as a mini cleaver, is made to cut hard cheeses. A parmesan knife features a pointed edge made for breaking off chunks of hard and dry cheeses.
Use a fork to create large chunks of blue cheese and parmesan. Slice semi-hard cheeses and fan them across a section of the board. Cut wedges of brie into slices and soft round cheeses into wedges. Place small spoons or serving utensils in bowls and position cheese knives near the relevant cheeses.
