Randy Chandler
Cutting a cheese wedge may seem daunting, but it's actually quite simple and can even be elegant. The best method depends on the type of cheese you're working with. For a semi-hard or hard cheese wedge, lay the cheese on its side and slice width-wise for thinner slices. For a crumbly cheese wedge, cut on a bias for a rustic chop. To slice a soft-ripened cheese wedge, place the cheese on its side and cut on a diagonal. For soft, medium, and hard cheeses, cut into 1- to 2-inch wedges. For a circular cheese, slice the wheel in half, then slice each half in half, and use even strokes to create smaller wedges. Now you're ready to create the perfect cheese platter or charcuterie board!
| Characteristics | Values |
|---|---|
| Knife type | Flat cheese knife, core knife, wire cheese slicer, cheese plane, paring knife |
| Cheese type | Semi-hard, hard, crumbly, soft-ripened, soft, medium, aged, goat, square, rectangular, pyramid |
| Slice thickness | 1⁄4 inch, 3⁄4 inch, 1⁄4 to 2⁄3 inch, 1 to 2 inches, 1/8 inch, 3/4 inch |
| Slice shape | Triangles, cubes, coins, rectangles, wedges |
| Presentation | Intact wedge, pie shape, rustic chop |
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What You'll Learn
Cutting semi-hard or hard cheese wedges width-wise
When it comes to cutting semi-hard or hard cheese wedges width-wise, there are a few key steps to follow for the best results. Firstly, it's important to let the cheese come to room temperature before slicing, as this will enhance its flavour and make it easier to portion. Place the cheese wedge on its side with the tip facing you. If your wedge is on the larger side, you can cut it in half first for more manageable slices.
Now, take a sharp knife, such as a core knife or a flat cheese knife, and centre the tip of the blade on the tip of the cheese wedge. Start slicing down the width of the cheese, making cuts every 1/4 to 3/4 inch or even thinner at 1/8 inch, depending on your preference. This technique works well with cheeses like cheddar, gouda, swiss, asiago, goya, and romano.
If you're creating a cheese platter or charcuterie board, you can further cut these width-wise slices into triangles or smaller wedges, similar to how you would cut a pie or cake. This will give your guests an ideal size for tasting and ensure a good rind-to-paste ratio in each bite, capturing the full flavour profile of the cheese. Remember, the way you cut your cheese can significantly impact its taste and texture, so happy slicing!
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Cutting crumbly cheese on a bias
When it comes to cutting crumbly cheese, there are a few methods that can be used to achieve the perfect slice. Firstly, it is important to embrace the crumble! If you're serving crumbly cheese, your guests will likely be expecting a certain level of rusticity. With that in mind, one option is to cut the cheese into thick slices (around 0.5 inches) and then let it crumble naturally into large bite-sized pieces. This way, you're in control of the crumbling process, and you're left with a charming rustic pile of cheese on your board.
If you're looking for a more uniform slice, you can try using a wire cutter or an open work serrated knife to cut the cheese. These tools can help to create a cleaner cut, but it's important to note that they may not work as effectively on harder cheeses, which tend to crumble more easily. Another option is to use a flat cheese knife to cut the crumbly cheese on a bias, creating a rustic chop. To do this, lay the wedge of cheese on its side with the tip facing you. Center the tip of your knife on the tip of the cheese wedge and angle the knife to cut at a 45-degree angle. Continue cutting in a radial pattern, with each slice being between 1/4 to 2/3 inch thick. This method works well with crumbly cheeses such as bleu, feta, and Asiago.
When serving crumbly cheese, you might also consider leaving a chunk of the cheese on the board with a sharp knife, allowing your guests to cut or crumble their own servings. This can be a fun and interactive way to serve cheese and takes the pressure off trying to achieve the perfect slice!
Remember, the way you cut your cheese can significantly impact the taste and texture of each bite. Cutting crumbly cheese on a bias can create a unique mouthfeel and enhance the overall sensory experience of enjoying this delicious food.
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Cutting soft-ripened cheese wedges
For soft-ripened cheese wedges, a diagonal cut is recommended. Press the knife into the top corner of the cheese, with the blade reaching from the top edge to the side edge. Continue slicing until you reach the tip of the cheese. This method works well with cold soft-ripened cheeses like brie and camembert.
When serving cheese, it is not necessary to cut all the wedges completely. Making the first incision can guide your guests and prevent the cheese from being mangled. Additionally, if not all the cheese is consumed, an intact wedge will keep longer than individual slices.
The way you cut cheese affects its taste and texture, and each cheese has a preferred cutting method based on its shape. For example, when cutting a circular cheese, you can slice it like a pie or cake. First, cut the wheel in half, then cut each half into quarters. Finally, cut these pieces into smaller wedges.
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Cutting circular cheeses into wedges
From here, you can cut each quarter into smaller wedges, or triangles, depending on your preference. It is recommended to cut each wedge about 1/4 to 2/3 inch thick, and always keep the tip of the knife in the centre of the cheese. If you are working with a crumbly cheese, use a flat cheese knife to cut.
For semi-hard or hard cheeses, you can use a wire cheese slicer or a sharp knife to cut the cheese into wedges. Place the cheese on its side and use gentle pressure to push the wire through the cheese. If you are using a knife, start at the tip of the wedge and slice down the width, making cuts about 1/4 to 3/4 inch thick.
For soft-ripened cheese wedges, like brie or camembert, slice the cheese on a diagonal. 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.
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Using a wire cheese slicer for thin slices
To get thin slices of cheese from a wedge, a wire cheese slicer is a great tool. This type of slicer works well with semi-hard or hard cheeses such as cheddar, Swiss, and Gouda. It's important to note that softer cheeses may crumble when shaved thin with a wire slicer.
- Place the cheese wedge on its side on a cutting board. Use one hand to hold it steady.
- Take your wire cheese slicer and position the wire at the edge of the cheese, where you want to make the first cut.
- Apply gentle pressure and slowly push the wire through the cheese until you reach the bottom. Maintain an even pressure throughout the cut.
- If your wire cheese slicer has an adjustment feature, you can use it to control the thickness of each slice.
- Repeat the process, making cuts every 1⁄4 to 3⁄4 inch (0.64 to 1.91 cm) across the width of the cheese wedge.
- When you get near the end of the slice, turn the slicer handle roughly 45 degrees to the left. Finish the slice by pulling the wire at an angle from right to left.
With a wire cheese slicer, you can easily create thin, even slices of cheese from a wedge. Remember to adjust the thickness to your preference and handle the cheese with care to avoid crumbling. Enjoy your perfectly sliced cheese!
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Frequently asked questions
To cut a cheese wedge for a charcuterie board, first slice the wheel in half, then slice each half into two quarters. Take one of the quarters and cut it into smaller wedges, starting at the tip.
Lay the cheese wedge on its side and start slicing from the tip, cutting width-wise for thinner slices. Each slice should be between 1/4 to 3/4 inch (0.64 to 1.91 cm) thick.
Cut a crumbly cheese wedge on a bias for a rustic chop. Angle your knife at a 45-degree angle and cut slices that are between 1/4 to 2/3 inch (0.64 to 1.69 cm) thick.
Slice a soft-ripened cheese wedge on a diagonal. Press your 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.
