Andy Montoya
There are many ways to slice cheese, and the best method depends on the type of cheese and how it will be served. For example, soft cheeses can be sliced with a wire, whereas hard cheeses may require a cheese knife or cheese slicer. Thinner slices are generally preferable as they increase the surface area and maximise flavour. For a simple and cost-effective method, a vegetable peeler can be used to create even, thin slices. For a rectangular block of cheese, it is recommended to slice it into small rectangles and then cut diagonally across from corner to corner to create aesthetically pleasing right-angle triangle slices.
Explore related products
What You'll Learn
Slicing soft cheese
When it comes to slicing soft cheese, there are several methods you can use to achieve the perfect cut. Here is a step-by-step guide:
Preparing the Cheese
Firstly, it is important to note that some very soft and spreadable cheeses, such as logs of soft cheese, can be served whole with a spreader or soft cheese knife, allowing guests to cut their own portions. However, if you wish to pre-portion soft cheeses, it is recommended to cut them into uniform pieces. For soft-ripened cheese wedges, it is suggested to chill the cheese beforehand to help it retain its shape while cutting.
Slicing the Cheese
The best tools to use for slicing soft cheese are a thin-bladed soft cheese knife, a cheese wire, or unwaxed, unflavoured dental floss. These tools help prevent the cheese from sticking to the blade and becoming crumbly or misshapen. When using a knife, ensure it is sharp to achieve clean cuts.
For small wheels of soft cheese, a simple method is to slice the wheel as you would a birthday cake. First, slice the wheel in half, then slice each half into quarters. You can then cut these quarters into smaller wedges or slices of your desired thickness.
If you are working with a soft cheese wedge, place the wedge on its side and slice from the top corner diagonally down to the side edge. Continue slicing until you reach the tip of the cheese.
For larger wheels of cheese that have been portioned into wedges, the skinny end of the wedge comes from the center, and the wide end includes the rind. This makes it easy to ensure each slice has a good cross-section.
Presenting the Cheese
When creating a cheese board, it is recommended to cut the cheese into thin, wide slices to increase the surface area and maximize flavor. For a visually appealing presentation, you can also cut the cheese into cubes or rectangles, skewering them with a knot pick or arranging them on a mini kebab.
Cheese and Eggs: A Perfect Match?
You may want to see also
Cutting cheese into wedges
For a semi-hard or hard cheese wedge, place the wedge on its side and slice width-wise for thinner slices. Start at the tip of the wedge and slice down, making a cut every 1/4 to 3/4 inch. If the wedge is large, cut it in half first. A core knife is best for this type of cut, and it works well with cheddars, asiago, goya, and romano cheeses.
For a crumbly cheese wedge, cut the wedge on a bias for a rustic chop. Use a flat cheese knife to cut the cheese into wedges, and this method works well with bleu, feta, and asiago cheeses.
For a soft-ripened cheese wedge, slice the wedge diagonally. Press the knife into the top corner of the cheese, with the blade reaching from the top edge to the side edge. Keep slicing until you reach the tip of the cheese. This cut works well with cold soft-ripened cheeses like brie and camembert.
For tall hard round cheeses, cut the cheese into 1/4 inch slices. For a soft, medium, or hard cheese, cut the cheese into 1 to 2-inch wedges.
For a circular cheese, slice the wheel in half, and then slice each half into two quarters. Take one of the quarters and use even strokes, starting at the tip of the wedge, to create smaller wedges.
For a very firm, crystalline cheese, serve the wedges whole and let guests portion the cheese themselves. You can also chunk the paste, leaving the rind intact, so it 'frames' the cheese.
Gouda and Wine: The Perfect Pairing
You may want to see also
Using a cheese wire
To use a cheese wire, start by cutting the block of cheese horizontally. This will make slicing easier, especially when preparing cheese for guests. Then, cut vertically along the rind. For the second portion, cut slices across the width of the cheese. If you're working with a rectangular block, you can create interesting shapes by cutting small rectangles and then cutting diagonally across from corner to corner, creating two right-angle triangle slices.
For a round cheese, start at the centre and slice into even wedges from top to bottom. You can also carefully slice into points from the bottom centre of the thin edge. Cut these like a round cheese, starting at the centre and moving outwards, making even slices throughout.
If you're working with a very soft cheese, a cheese wire is a delicate tool that will keep the cheese from sticking to a knife blade and becoming crumbly or misshapen. Simply lay the cheese on top of the wire at the point you want to cut, then pull the wire taut and slice through the cheese in a quick, decisive motion.
Cheese: Calcium's Best Friend or Worst Enemy?
You may want to see also
Explore related products
Slicing hard cheese
To get the most flavour from a hard cheese, it's best to cut thin, wide slices, as this increases the surface area and allows more flavour to be released. To do this, start by cutting the block horizontally, which will make slicing easier. Then, cut vertically along the rind. Next, cut slices across the width of the cheese. You can then cut these slices into wedges, or even smaller pieces, by slicing from the top to the bottom of each slice.
If you're working with a very firm, crystalline cheese, it's best to serve wedges that guests can cut themselves. You can also leave the rind intact, so it 'frames' the cheese. Alternatively, you can cut a hard cheese into 1/4-inch slices by first cutting the wheel into wedges, then splitting each wedge in half, and then into smaller, pie-like wedges.
String Cheese Incident: Their Best Songs
You may want to see also
Tools to cut cheese
The best tool to cut cheese depends on the type of cheese you are dealing with. For soft, creamy, or gooey cheeses, a sharp paring knife, a thin-bladed soft cheese knife, or a cheese wire can be used. For soft cheeses, it is important to use a tool that will prevent the cheese from sticking to the blade and getting crumbly or misshapen. A cheese wire or unwaxed, unflavoured dental floss can be used to cleanly slice through soft cheeses.
For harder cheeses, a cheese slicer, a mandolin, or a sharp knife can be used. A core knife is specifically designed to cut cheese and can be used for clean cuts. For very firm, crystalline cheeses, a sharp Parmesan knife can be used to cut wedges, or the cheese can be served in wedges for guests to break off themselves.
When cutting a wheel of cheese, it is recommended to first cut the wheel into halves or quarters, and then cut each section into smaller wedges. For softer cheeses, it is recommended to cut off a small triangle piece near the point to avoid making a mess. For harder cheeses, it is recommended to cut even wedges from the centre to the outer edge.
The Ultimate Cheese Brown Experience
You may want to see also
Frequently asked questions
The best way to slice cheese will depend on the type of cheese you are cutting. For softer cheeses, a sharp paring knife or a wire cheese slicer should do the trick. For harder cheeses, a cheese knife with cut-outs in the blade will work well. For very hard crystalline cheeses, you may want to serve wedges whole and let your guests portion themselves with a sharp Parmesan knife.
To cut even slices of cheese, you can use a vegetable peeler. This will allow you to cut even, thin slices of semi-hard cheeses like cheddar, Parmesan, and pecorino.
For a beautiful cheese board, you can cut a rectangular block of cheese into small rectangles and then cut each rectangle diagonally to create triangle slices.
While it may be tempting, cutting cheese into cubes is not ideal as it minimizes the surface area of cheese that hits your tongue, reducing the flavor. Instead, cut the cheese into thin, wide slices to get the most flavor out of each piece.
