![]() You can also cut rectangular-shaped slices diagonally in half to create triangles.įor very firm, dry cheeses that come in blocks, smooth slices may be out of the question. Simply slice the cheese into eighth-inch-thick planks, cutting those planks into smaller rectangles as needed. Luckily, breaking down blocks of cheese is easy to do with a chef’s knife or skeleton knife. Cubes, on the other hand, minimize the surface that hits our tongue when we first pop a piece of cheese in our mouths. Thinner, wider slices are the best way to do this. To get the most flavor out of each piece of cheese we eat, we need to increase the surface area. But this isn’t the best way to cut cheese. It’s tempting to cut a simple block of cheese into a bunch of little cubes, deli tray style. You can also place the wedge on your board, then chunk the paste yourself, leaving the rind intact so that it’s “framing” the pieces of cheese. If you’re working with very firm, crystalline cheeses aged for more than a year like Vermont Shepherd’s Queso Invierno Extra Aged, skip the slices and serve wedges whole for guests to portion themselves (don’t forget to include a nice, sharp Parmesan knife). Next, cut through the wedge to create even, triangle-shaped slices with the rind on one end. Lay the wedge down on one of its cut sides, then trim off the top and bottom rinds. Use a good hard cheese knife -like a chef’s knife, a skeleton knife, or a utility knife-to portion cheeses like Green Dirt’s Prairie Tomme or these aged goat’s milk wheels from Boston Post Dairy. The skinny end of the wedge comes from the center of the cheese, and the wide end includes the rind, so it’s easy to ensure each piece includes a good cross-section. How to Cut Wedges of Cheeseįor larger wheels that have been portioned into wedges, cutting is pretty simple. This method ensures that each piece looks uniform and has a relatively even rind-to-paste ratio. Next, lay each quarter flat on your cutting board and cut through the rind into quarter-inch thick slices. Use a sharp, thin-bladed cheese knife or skeleton knife so the soft, delicate cheese doesn’t stick to the blade.Ĭut Valençay-style cheeses like Black Diamond from Yellow Springs Farm or Firefly’s Mountain Top Bleu into even quarters from the top down. These uniquely shaped cheeses can feel intimidating to cut, but they’re actually quite simple to handle. Peel back the “lid” and let your guests dip in with bread, crackers, veggies, or a spoon. If the cheese you’re serving is too gooey and liquid inside to cut normally-like Firefly Farm’s Merry Goat Round Spruce Reserve, for example-that’s no problem! Simply use a sharp knife to cut through the top rind, almost as though you were opening an aluminum can. ![]() This method also works for square-shaped bloomy and washed rind cheeses like the ones from Tulip Tree Creamery or Boxcarr’s robiola-style blocks. A thin-bladed knife or skeleton knife will give you the best results. Small, whole wheels of cheeses like bloomy rinds and washed rinds are simple to cut: just pretend you’re slicing up a birthday cake.Ĭutting equal-sized wedges from the center out ensures that each piece will include the cloudlike center, lush cream line, and delicate rind, giving each bite the full range of flavors and textures for the cheese. Simply lay the cheese on top of the floss at the point you want to cut it, then draw up both ends of the floss towards each other in one quick, decisive motion. If you don’t have one of these specialized knives handy, here’s a trick: you can use unflavored, unwaxed dental floss to cut very soft cheeses like this. They’ll keep the cheese from sticking to the knife blade and getting crumbly and misshapen. Use a thin-bladed soft cheese knife or cheese wire for this delicate job. These types are so soft and spreadable that often, it’s best to serve them whole with a spreader or soft cheese knife and allow guests to cut their own pieces.īut if you want to pre-portion, the best way is to cut each log into several uniform rounds. Logs of very soft cheese like Miracle Springs Farm’s Everything Chevre don’t necessarily need to be cut. Here’s how to cut different cheeses so they’ll taste and look their best. In general, you want each piece to be a cross-section from the center to the rind so that each piece includes the full range of flavors and textures. But before you grab your cheese knives and start cutting up those wheels and wedges, it’s a good idea to plan out how you’ll cut each different-shaped cheese based on different shapes and textures.Īside from aesthetics-who doesn’t want a gorgeous cheese and charcuterie board to admire before they dig in?-how you cut a cheese can affect the eating experience, too. ![]() You’ve gathered several artisan cheeses, and you’re ready to turn them into a tasty cheese board. ![]()
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