Best Cheeses For Strips: A Tasty Guide

When it comes to creating the perfect cheese board, the type of cheese and the way it is cut are essential considerations. Different cheeses have distinct textures and flavours, and the way they are cut can significantly impact the eating experience. For instance, cutting a simple block of cheese into small cubes may seem convenient, but it is not the best way to maximise flavour. Instead, creating thinner, wider slices or strips increases the surface area, resulting in a more flavourful experience.

Soft cheese wedges are best cut into strips along the long edge

When it comes to cutting cheese, the shape of the cheese and the type of cheese knife you use are important considerations. While cubes are a popular way to cut blocks of cheese, thinner, wider slices are said to offer a better eating experience by increasing the surface area that hits the tongue.

Soft cheese wedges, in particular, are best cut into strips along the long edge. This technique ensures that each strip includes a good cross-section from the centre to the rind, providing a full range of flavours and textures in every bite. Cutting the tip or nose of a soft cheese wedge is considered poor etiquette because it is believed to be the most flavourful part.

To cut a soft cheese wedge into strips along the long edge, start by laying the wedge on its side. Using a sharp knife, such as a soft cheese knife, a slim blade knife, or a flat cheese knife, cut slices along the length of the cheese, creating long strips. For very soft cheeses, a thin-bladed soft cheese knife, cheese wire, or even unflavoured, unwaxed dental floss can help prevent the cheese from sticking to the blade and becoming crumbly.

It is worth noting that cutting the cheese into uniform strips is not only aesthetically pleasing but also ensures consistent portion sizes. Additionally, allowing the cheese to warm to room temperature before cutting can enhance the flavours, although this may make it harder to cut without crumbling.

Hard cheese wedges should be cut along the width edge and then the length edge

When it comes to cutting cheese into strips, the type of cheese and the desired presentation will determine the best approach. For a hard cheese wedge, the optimal cutting technique involves first slicing the wedge along its width edge, and then cutting along the length edge. This method ensures that each strip includes a good cross-section of the cheese, encompassing the full range of flavours and textures.

For semi-hard to hard cheese wedges, the initial cuts should be made along the width edge, stopping approximately halfway up the wedge. This helps to preserve the structure of the wedge and ensures a consistent rind-to-paste ratio in each slice. Once you've reached the midpoint, continue cutting along the length edge to create strips. This technique is particularly well-suited for hard cheeses, as it provides a stable base for cutting and minimises crumbling.

It is worth noting that the traditional cheese wedge shape is designed to offer a variety of flavours and textures in each slice. The skinny end of the wedge comes from the centre of the cheese, offering a creamy and delicate taste, while the wide end, including the rind, provides a more robust and mature flavour. Thus, it is important to cut the cheese in a way that retains this balance in each serving portion.

When serving hard cheese wedges, it is recommended to use a suitable knife, such as a chef's knife, a skeleton knife, or a utility knife. These knives are designed to handle the firmness of hard cheeses and provide a clean cut. Additionally, it is considered poor etiquette to cut the tip or nose of the cheese wedge, as this is believed to be the most flavourful part.

By following these guidelines, you can ensure that your hard cheese wedges are cut into strips that not only look appealing but also offer the best possible tasting experience, capturing the full essence of the cheese.

Blocks of cheese are best cut with a sharp knife, held at a 45-degree angle to get thin strips

While there are various cheese slicers available, a sharp knife is often more effective and efficient for cutting large blocks of cheese. Slicers may not be able to handle the pressure and may break, and they are often too small for large blocks. A sharp knife, such as a chef's knife or skeleton knife, or a Parmesan knife, is ideal for cutting blocks of cheese into thin strips. These knives provide a good balance of force and control.

When cutting a block of cheese, it is recommended to first cut it in half to create two rectangular portions. This provides a stable base for further slicing. Then, cut along the width of these portions to create slices of the desired thickness. For thinner strips, hold the knife at a 45-degree angle and slice diagonally across the corner of the cheese block. This technique will give you thin, even strips that can be used in various dishes, such as tacos, fajitas, or burgers.

It is important to note that the type of cheese will also determine the best cutting technique. Softer cheeses may require a different approach than harder, drier cheeses. For very firm and dry cheeses, smooth slices may not be achievable, and a Parmesan knife or narrow plane knife can be used to break the cheese into chunks. Additionally, the desired serving size and shape will influence the cutting technique.

When creating a cheese board, consider the aesthetics and the eating experience. Each piece of cheese should ideally include a full range of flavours and textures, from the centre to the rind. For example, small, whole wheels of cheese can be cut like a birthday cake, ensuring each piece includes the centre, cream line, and rind. Proper planning before cutting can enhance the presentation and taste of your cheese board.

For a cheese board, cut uniform slices with a full range of flavours and textures

When creating a cheese board, it's important to consider the variety of cheeses you will feature, aiming for a range of flavours, textures, and shapes. A good rule of thumb is to select between two and five different types of cheese, including at least one soft, one semi-hard, and one hard cheese.

Soft cheeses like chevre, mozzarella, goat cheese, and blue cheese can be challenging to cut into uniform slices due to their crumbly or creamy texture. Instead, you can roll them in herbs, wrap them in meats, or serve them whole with a knife for guests to cut their own portions. However, if you want to pre-cut soft cheeses, use a wire cutter or unflavoured, unwaxed dental floss to create thin, uniform slices that are bite-sized.

Semi-hard and hard cheeses, such as Alpine styles, cheddars, Goudas, Manchego, Parmesan, and Pecorino Romano, are ideal for cutting into uniform slices. These cheeses have the durability to withstand being sliced into thin strips or matchsticks without crumbling or sticking to the knife. To achieve uniform slices, use a sharp knife or wire cheese slicer, and aim for slices that are small enough to be bite-sized yet large enough to appreciate the flavour.

When arranging your cheese board, spread out the cheese varieties to create a balanced look. Consider the placement of other items on the board, such as meats, crackers, fruits, and accompaniments, to create contrasting shapes, colours, and textures. Finally, remember to take your cheese board out of the fridge a few hours before serving to allow the cheeses to come to room temperature, enhancing their flavour and texture.

Use a gorgonzola knife to cut through creamy cheese rinds

When it comes to cutting cheese, the type of cheese and the knife you use are important considerations. The right knife can enhance the eating experience by ensuring each piece has a full range of flavours and textures.

A gorgonzola knife is ideal for cutting through creamy cheese rinds. It is similar to a cheese spreader, with a sharp blade that cuts through the rinds of cheeses such as Gorgonzola, Roquefort, Strachitunt, and Stilton. The upward-curled narrow blade and sharp edge of the gorgonzola knife prevent soft cheeses from sticking to the blade.

To cut cheese into strips, it is recommended to cut thin, wide slices to increase the surface area and maximise flavour. For soft cheeses, a thin-bladed soft cheese knife or cheese wire can be used to create delicate, uniform slices. For harder cheeses, a hard cheese knife such as a chef's knife or skeleton knife can be used to cut thin slices or planks.

When cutting a wedge of soft cheese, cut slices along the long edge to create strips. Avoid cutting the tip or nose of the wedge, as this is considered the most flavourful part. For semi-hard to hard cheese wedges, cut along the width edge until you reach halfway, then switch to cutting along the length edge.

By using the appropriate knives and cutting techniques, you can elevate the presentation and taste experience of your cheese dishes.

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