Frederic Melton
When it comes to serving cheese, there are a few things to consider to ensure the best flavour, aroma, and texture. Firstly, it is recommended to serve cheese at room temperature, so remember to take it out of the fridge about an hour before serving. The way you cut and portion cheese can also impact the flavour and texture experienced by your guests. While it may be tempting to cut cheese into cubes, this actually minimizes the surface area that hits your tongue, reducing flavour. Instead, opt for thinner, wider slices to increase the surface area and provide the fullest picture of the cheese's flavour and texture. Each shape of cheese, be it wheels, wedges, logs, or pyramids, requires a slightly different cutting technique. For example, soft cheeses like Brie can be scooped with a spoon or rounded knife, while firmer cheeses may be sliced or broken into rustic chunks. Presenting a variety of cheeses on a cheeseboard? Arrange them in the order they should be tasted, with strong cheeses kept separate from milder ones. Don't forget to provide a separate serving utensil for each cheese to avoid mixing flavours.
| Characteristics | Values |
|---|---|
| Cheese temperature | Room temperature |
| Cheese preparation | Cut into slices or wedges, not cubes |
| Cheese presentation | On a dark-coloured plate or board |
| Cheese tools | Individual utensils for each cheese |
| Cheese sides | Seasonal fruit, dried fruit, nuts, cured meats, crackers, bread |
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What You'll Learn
Cubes are not the best way to serve cheese
While there are many ways to serve cheese, cubes are not the best option. Here are several reasons why:
Firstly, cubed cheese can give the impression of being processed and lacking in freshness. This perception may detract from the overall dining experience and suggest that the cheese is of lower quality. Serving cheese in wedges, chunks, or rounds, for instance, is often preferred as it conveys a more natural and artisanal feel.
Secondly, cheese cubes can be less appealing in terms of presentation. A beautifully arranged cheese platter with a variety of shapes, textures, and colours is visually enticing. Cubed cheese, on the other hand, can appear monotonous and uninspiring, doing little to showcase the cheese in the best light.
Moreover, serving cheese cubes can be impractical from a logistical standpoint. Cheese is best served at room temperature to enhance its flavour, aroma, and texture. However, cubed cheese has a greater surface area exposed to the air, causing the cheese to dry out more rapidly and potentially affecting its taste and texture.
In addition, cubed cheese may not be the most convenient option for guests. Providing a variety of cheeses in larger, more recognizable forms allows guests to sample different types and quantities according to their preferences. Cubed cheese, especially when served with toothpicks, may convey a pre-portioned, one-size-fits-all approach that may not cater to individual tastes or dietary needs.
Lastly, cheese cubes can be less versatile when it comes to pairings and accompaniments. A well-curated cheese plate often includes complementary elements such as crackers, fruits, nuts, and meats. The flat surface of a cheese board facilitates creative and appealing arrangements, encouraging guests to experiment with different combinations of flavours and textures. Cheese cubes, particularly when closely packed together, may hinder the ability to artfully display and combine these elements.
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Alternatives to cubes include slices, triangles, wedges, and chunks
While cheese cubes are a popular choice for serving, there are several other ways to cut and present cheese. Alternatives to cubes include slices, triangles, wedges, and chunks.
Slices are a common way to serve cheese, especially for softer cheeses. However, very firm and dry cheeses may be challenging to slice smoothly, and a sharp knife is required. In such cases, it is better to break the cheese into rustic-looking chunks. Chunks of cheese can also be achieved by placing a wedge on a board and cutting it into pieces while keeping the rind intact. This presentation method adds visual appeal to the cheese board.
Triangles are another fun and visually appealing way to cut most cheeses. This method can add a unique touch to your cheese board and is worth considering if you're looking for alternatives to cubes.
Wedges of cheese are typically served as-is, and guests can cut their own portions. This is a convenient option for soft cheeses that are challenging to cut uniformly. Leaving the cheese in its natural shape preserves its flavour and aroma, as exposure to air can diminish these qualities.
When serving cheese, it is essential to use a separate knife for each type of cheese to prevent flavour mixing. Additionally, allowing the cheese to warm to room temperature before serving enhances its flavour, aroma, and texture.
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Use a different knife for each cheese
When serving cheese, it is important to use a different knife for each variety. This is because using the same knife for multiple cheeses can mix their flavours.
The type of knife you use also depends on the cheese's texture. For soft cheeses, use a spreader or a thin-bladed soft cheese knife to prevent the cheese from sticking to the blade and getting crumbly. If you don't have a specialised knife, you can use unflavoured, unwaxed dental floss to cut through the cheese. Place the floss under the cheese at the point you want to cut, then pull the ends in opposite directions to slice through.
For very firm, dry cheeses, use a Parmesan knife or a narrow plane knife to break the cheese into chunks. Alternatively, a sharp knife can be used to cut through the rind, creating a "lid" that can be peeled back, allowing guests to dip into the cheese with bread, crackers, or vegetables.
If you are serving cheese cubes, it is important to clean the knife after cutting each cheese to prevent flavour transfer. A chef's knife is a good option for cutting cheese cubes, as it can easily break down blocks of cheese. However, it is important to note that cutting cheese into cubes reduces the surface area that hits the tongue, which may impact the flavour experience. Thinner, wider slices are preferable as they increase the surface area and provide a more flavourful experience.
Additionally, remember to serve cheese at room temperature to enhance its flavour, aroma, and texture. Freezing cheese or serving it straight from the refrigerator can alter its taste and texture.
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Arrange cheeses from mild to strong
When creating a cheese board, it is best to select about four different varieties of cheese, scaling up or down depending on the number of guests. It is important to offer a range of flavours, from mild to strong, and textures, from soft-ripened to hard. The cheeses should be arranged in the order they should be tasted, with strong cheeses not placed next to milder ones.
- Soft cheeses like Brie, Camembert, Burrata, and Mascarpone are mild and buttery and should be placed at the start of the board.
- Goat cheese is stronger than Brie and has a creamy texture with a slight sour tang.
- Follow with subtly earthy, semi-soft cheeses like Manchego and Danish Blue, which are considered mild-flavoured.
- Hard, nutty, and semi-soft cheeses like Gouda and Cheddar come next.
- Finish the board with sharp, pungent, and acidic blue cheeses like Roquefort, Stilton, and Bleu.
To enhance the flavour, aroma, and texture of the cheeses, they should be served at room temperature. It is recommended to take the cheese out of the fridge about an hour before serving. Each cheese should also have its own serving utensil to avoid mixing flavours.
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Serve cheese at room temperature
Serving cheese at room temperature is the best way to ensure your guests get the utmost in flavour, aroma, and texture from your cheese selection. Cheese should be taken out of the fridge at least an hour before serving. This is because cheese served cold can have a different texture and taste than intended. Freezing cheese can also obliterate its flavour, smell, and texture, leaving it dry and unpleasant.
When serving cheese, it is also important to consider its presentation on the cheeseboard. This will generally depend on the size and shape of the cheese. Wedges or large chunks of cheese should be served as they are, while small rounds of cheese should remain whole. It is best to avoid cutting cheese into cubes as this minimises the surface area that hits the tongue, reducing flavour. Instead, opt for thinner, wider slices to increase the surface area and provide more flavour.
Each cheese should have its own serving utensil to avoid mixing flavours, and it is important to use the correct knife for the type of cheese. Soft cheeses should be served with a spreader or soft cheese knife, while firmer cheeses can be cut with a sharp knife or plane knife. Very firm crystalline cheeses can be served in wedges, with guests cutting their own portions using a sharp Parmesan knife.
The colour of the serving plate is also important. Most cheeses are light-coloured, so a dark background will add contrast and make the cheese more visually appealing.
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Frequently asked questions
Technically, cheese cubes are not the best way to serve cheese. To get the most flavor out of each piece, you need to increase the surface area. Thinner, wider slices are the best way to do this. Cubes minimize the surface area that hits your tongue. However, if you are set on serving cheese cubes, use a chef's knife or skeleton knife to cut them.
Soft cheeses, like brie, are best served in wedges or large chunks. This is because the texture and flavor change as you move from the interior to the exterior, so you want to get all of that textural contrast in one bite. If you want to pre-portion soft cheese, cut each log into several uniform rounds using a thin-bladed soft cheese knife or cheese wire.
Hard, dry cheeses that come in blocks can be sliced, but you may need a narrow plane knife or a Parmesan knife to cut through them. If slices are not possible, break the cheese into rustic-looking chunks before serving.
The way you present cheese on a cheeseboard depends on its size and shape. Wedges or large chunks should be served as they are, and small rounds should remain whole. Add accompaniments like seasonal fruit, dried fruit, nuts, or cured meats to the cheeseboard or serve them on the side.
Wine and beer are classic drinks to serve with cheese. White wines tend to pair well with goat cheese, while light, fruity reds can also work well with goat cheese and cheddar. If you want to be adventurous, try pairing cheddar with beef jerky and scotch.
