Bushra Griffith
Cutting Swiss cheese to the perfect thickness can be tricky, especially with the variety of cheese types and cutting tools available. The thickness of Swiss cheese slices depends on the type of cheese and the intended use. For example, if the cheese is being used in a sandwich, it should be sliced thinner than if it is being used on a charcuterie board. In general, thinner slices are preferable as they increase the surface area, maximising flavour. Swiss cheese can be cut into slices between 1/8 to 1/4 inch thick (0.32 to 0.64 cm) using a wire cheese slicer or a sharp knife. For semi-hard Swiss cheese, it is recommended to briefly place the cheese in the freezer to achieve the ideal consistency for grating.
| Characteristics | Values |
|---|---|
| Type of Swiss Cheese | Hard, semi-hard, soft, fresh, spread, processed |
| Ideal Thickness | 1/8 to 1/4 inch (0.32 to 0.64 cm) |
| Cutting Implements | Wire cheese slicer, blue-cheese cutter, cheese slicer, knife, rotary cheese grater, coarse grater |
| Cutting Technique | Hold the wire cheese slicer at the same angle to the cheese, cut thin slices that can be rolled up immediately without breaking |
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What You'll Learn
Using a wire cheese slicer
While there is no definitive answer to what the best thickness is to cut Swiss cheese, it is generally agreed that a slice of cheese is relative to the block it was cut from. A slice is usually considered to be a piece of cheese that is used in a sandwich or burger. If the slice is thicker than the bread, it is considered a slab. A slice is generally considered to be between 0.25 and 0.64 cm thick, while anything thicker than 1 cm is considered a chunk.
To use a wire cheese slicer, first make sure that it is securely installed and cannot slip. It is important to precisely position the blade. The aim is to slice extremely thin slices, so adjust the slicer accordingly. Next, lay the block of cheese on its shorter side and position the wire cheese slicer at the top flat edge. Glide the wire cheese slicer slowly and firmly over the cheese. You can also place the block of cheese on its longer side if you want longer slices.
It is also possible to cut Swiss cheese with a knife. To do this, place the block of cheese on its shorter side and position your knife at the top flat edge. Drag the knife slowly and firmly over the cheese, using medium downward pressure. You can also cut Swiss cheese into wedges by laying the wedge of cheese on its side and cutting width-wise. Start at the tip of the wedge and slice down the width, making a cut every 0.64 to 1.91 cm.
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Thickness for raclette
Raclette is a Swiss dish that originated in the French and Swiss Alps. It is traditionally made by melting cheese and scraping it over potatoes, bread, or vegetables. The cheese used for raclette is typically a semi-hard or semi-soft cow's milk cheese with good melting properties.
When preparing raclette, it is important to cut the cheese into slices that are thin enough to melt easily. The recommended thickness for raclette cheese slices is less than 1 cm or about a quarter of an inch thick. This ensures that the cheese will melt evenly and quickly under the raclette grill. It is also important to use a sharp knife or a wire cheese slicer to cut the cheese, as this will help to create even slices.
If you are using a raclette grill, it is important to cut the cheese slices to fit the size of the grill's paddles. You can cut the cheese into slices ahead of time and store them in the refrigerator until you are ready to use them. It is also a good idea to bring the cheese to room temperature before melting it, as this will help it melt more evenly.
In addition to melted raclette cheese, a typical raclette meal often includes boiled or steamed potatoes, grilled vegetables, pickles, and bread. Cured meats, such as salami and ham, can also be served as part of a charcuterie board. To drink, a dry white wine or a light, fruity red wine pairs well with raclette.
With its rich history and delicious flavour, raclette is a fun and easy meal to share with friends and family. By following these tips for preparing and serving raclette, you can create an authentic and enjoyable dining experience.
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Cutting semi-hard or hard wedges
To cut the cheese into wedges, lay the wedge on its side with the tip facing you. Place the knife at a 45-degree angle, with the tip of the knife in the centre of the cheese wedge. Cut through the cheese, keeping the knife at this angle and the tip in the centre, to create slices between 1/4 to 2/3 inch (0.64 to 1.69 cm) thick. If your wedge is large, cut it in half first to make shorter slices.
If you're using a wire cheese slicer, the trick is to hold it at the same angle to the cheese throughout the cut. This will give you slices of equal thickness.
For semi-hard cheeses, you can also grate them. First, place the cheese in the freezer for 30 minutes to make it easier to work with. Then, use a coarse grater and grate the cheese in one direction only.
When cutting Swiss cheese, it's important to increase the surface area of the cheese to get the most flavour. Thinner, wider slices are best.
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Grating semi-hard cheese
When grating semi-hard cheese, it is best to place the cheese in the freezer for 30 minutes beforehand. This will make the cheese easier to grate and prevent it from becoming too soft and messy. If you grate cheese with a higher fat content at room temperature, it may become too greasy and soft to handle.
Once the cheese is chilled, you can begin grating. It is recommended to use a coarse grater and always grate in one direction. This will prevent the holes of the grater from becoming smeared with cheese. You can also use a rotary cheese grater, which holds the cheese in the centre and uses a crank handle to grate. This type of grater is useful for ensuring that all parts of the cheese are used, even small pieces that break off. However, it may not be suitable for larger blocks of cheese.
To grate semi-hard cheese into thinner, finer pieces, you can use a stamped box grater or a Kyocera Ceramic Grater. These tools are particularly useful for grating cheese for pasta dishes, as they create featherlight shavings. For non-pasta applications, a box grater or Microplane (rasp-style grater) can be useful.
When grating cheese, it is important to consider safety. Cheese can be slippery, so it is recommended to use a silicone potholder to get a firm grip and protect your fingers. Additionally, using parchment paper underneath the grater can help catch the grated cheese and make cleanup easier.
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Best knives for Swiss cheese
Swiss cheese is typically cut into slices or cubes. The ideal thickness of Swiss cheese slices depends on their intended use. For crackers, rolls, or sandwiches, thin slices of Swiss cheese are preferable, typically around 1/8 to 1/4 inch (0.32 to 0.64 cm) thick. For a mini cheeseboard, slices of Swiss cheese can be slightly thicker, up to 3 cm.
When it comes to knives for cutting Swiss cheese, there are several options available:
Wire Cheese Slicer
A wire cheese slicer can be used to cut uniform slices of Swiss cheese directly from the block. With practice, it is possible to cut full-length slices of equal thickness by maintaining the same angle between the wire slicer and the cheese. Some wire cheese slicers also have an adjustment feature to control slice thickness.
Cheese Plane
A cheese plane is a handheld tool that creates thin slices of cheese for crackers, rolls, or sandwiches. To use a cheese plane, place the block of Swiss cheese on its shorter side and position the cheese plane at the top flat edge. Then, slowly and firmly drag the plane across the cheese. This method produces thin sheet slices that are ideal for Swiss cheese.
Double-Handle Knife
The double-handle knife is typically used by professionals to cut entire blocks of semi-hard cheese, which includes Swiss cheese, into halves or wedges. This type of knife provides more control and stability when cutting larger blocks of cheese.
Cheese Knives
When it comes to cheese knives, there are various options designed for different types of cheese:
- Flat and Thin Blade: This type of knife is ideal for softer cheeses as it can cut through them without causing crumbling or sticking. The Boska Soft Cheese Knife is a popular choice in this category.
- Small Cleaver-Shaped Knife: This style is suitable for semi-hard or hard cheeses, producing cleaner cuts. The Boska Monaco+ Hard Cheese Hatchet is a well-regarded option for this purpose.
- Serrated Blade: Knives with serrated blades, such as the Global Classic 5.5-Inch Cheese Knife, are versatile and can handle a range of cheese textures, from soft to semi-hard. They are known for their durability and ability to cut even slices.
- Multi-Use Knife: The Prodyne CK-300 Multi-Use Knife is a versatile option that can handle various cheeses, including Swiss cheese, as well as fruits and vegetables. Its open-style serrated blade and comfortable grip make it a popular choice for those who enjoy charcuterie and cheese plates.
When selecting a knife for cutting Swiss cheese, it is important to consider the texture of the cheese, the desired thickness of the slices, and the ease of use and maintenance of the knife.
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Frequently asked questions
For a sandwich, you'll want to cut Swiss cheese into thin slices. The exact thickness will depend on the size of your sandwich and personal preference, but a good range to aim for is between 1/4 to 3/4 inch (0.64 to 1.91 cm).
You can use a wire cheese slicer or a sharp knife. With a wire cheese slicer, hold it at the same angle to the cheese to get full-length slices of equal thickness. With a knife, place the block of cheese on its shorter side and position the knife at the top flat edge. Drag the knife slowly and firmly over the cheese.
For a charcuterie board, you may want to cut Swiss cheese into cubes or thicker slices. Aim for slices between 1/4 to 2/3 inch (0.64 to 1.69 cm) thick, or cut the block into 1-inch (2.5 cm) planks, and then into smaller rectangles or triangles.
To grate Swiss cheese, especially if it is semi-hard, it is best to first place the cheese in the freezer for 30 minutes to make it easier to work with. Then, use a coarse grater and grate the cheese in one direction only.
