How Do You Cut Different Types Of Cheese For Serving?

“I’m planning a small gathering at my home in Seattle, USA, and I’m putting together a cheese platter. I’m a bit unsure how to cut different types of cheese to make sure they look appealing and are easy to eat. Could you guide me on the best way to cut various kinds of cheese for serving?” Sincerely, Nancy, Seattle, USA.

How Do You Cut Different Types Of Cheese For Serving?

Hey Nancy! Cheese platters are always a crowd-pleaser, and it’s great that you’re keen on getting it just right. Cutting cheese appropriately not only makes it more aesthetically pleasing but also enhances the tasting experience. Different cheeses need different cutting techniques to maintain their integrity and flavors. Let’s break it down piece by piece.

Types of Cheese and Their Ideal Cuts

Each type of cheese has unique textures and shapes, so it’s important to understand the best ways to cut them. Here’s a comprehensive guide:

Soft Cheeses

Soft cheeses are creamy and can be a bit tricky to handle. Cheeses like Brie, Camembert, and goat cheeses fall under this category.

• Brie and Camembert: These cheeses have a soft, creamy interior inside a white rind. The best way to cut them is in wedge shapes, starting from the center and cutting outwards like you would slice a pie. This method ensures every piece has a bit of the rind, providing a balanced flavor.
• Goat Cheese: Often rolled in a log shape, it can be cut into round medallions. A sharp knife dipped in hot water can make cleaner cuts.

Semisoft Cheeses

These cheeses have a firmer texture than soft cheeses but are still quite pliant. Think of Havarti, Munster, and Fontina.

• Havarti: With its semi-soft nature, it’s best cut into rectangles or squares. This makes it easy to grab and place on crackers.
• Munster: Much like Havarti, this cheese should be cut into rectangles or squares. It’s firm enough to hold its shape but soft enough to easily bite into.
• Fontina: Fontina can be sliced into wedges if it’s in wheel form or rectangles if it’s from a block.

Firm and Hard Cheeses

Firm and hard cheeses like Cheddar, Gruyère, and Parmesan have less moisture and a firmer texture, making them easier to cut into more precise shapes.

• Cheddar: This cheese is versatile. If you have a block, cut it into cubes for easy snacking, or into rectangles if you’re laying them out on a platter.
• Gruyère: Best cut into thin slices or small rectangles. The key is to make them thin enough to taste but thick enough to appreciate the texture.
• Parmesan: This cheese is usually served as shards or chunks. Use a knife to break off pieces; don’t worry about uniformity here—its rustic look adds to the charm.

Blue Cheeses

These cheeses have a crumbly yet creamy texture, like Roquefort, Stilton, or Gorgonzola.

• Roquefort: Cut this cheese into small wedges or blocks. Its texture is crumbly, so work gently for cleaner cuts.
• Stilton: Similar to Roquefort, it can be cut into small wedges or chunks. The blue veins create a striking look, so try to preserve them in each piece.
• Gorgonzola: This can be tricky due to its soft, crumbly nature. Cut it into small chunks or wedges—just like with Stilton and Roquefort.

Washed Rind Cheeses

Think of cheeses like Limburger or Taleggio, which have a stronger aroma and a slightly softer interior.

• Limburger: Slice into rectangles or squares. This will contain the soft interior while providing an easy way for guests to handle it.
• Taleggio: Cut this cheese into small squares or rectangles. Its stronger aroma pairs well with crisp bread or crackers.

Cheese Presentation Tips

Once you’ve got the cuts down, it’s all about the presentation. Here are some added tips to make your cheese platter truly pop:

• Temperature: Serve cheese at room temperature to bring out its full flavor. Take it out of the fridge about an hour before serving.
• Aesthetics: Arrange the cheese from mildest to strongest on the platter. This guides your guests’ palates, starting with the milder flavors and moving towards the stronger ones.
• Accompaniments: Complement the cheese with fruits, nuts, honey, and bread. For instance, pear slices go great with blue cheese, while apples pair excellently with cheddar.

Tools of the Trade

Different tools can make the cutting process easier and more precise. Here are a few handy tools:

1. Cheese Wire: Ideal for soft and semi-soft cheeses. It gives a clean cut without sticking to the cheese.
2. Chef’s Knife: A versatile tool that can handle most cheese types, especially firm and hard cheeses.
3. Cheese Plane: Great for thin, even slices, particularly ideal for hard cheeses.
4. Parmesan Knife: Chisel-shaped to break hard cheeses like Parmesan into perfect shards.
5. Soft Cheese Knife: Typically has holes in the blade to prevent soft cheeses from sticking.

Why Good Cutting Matters

It’s not just about looks or making sure everyone gets a fair share. How cheese is cut can influence its taste and overall experience. A good cut maintains the cheese’s integrity, ensuring that its flavor and texture are enjoyed to the fullest.

For instance, cutting a wedge of Brie ensures the rind is evenly distributed, offering a balance of its creamy interior with its slightly firmer exterior. Cutting it differently could mean someone only gets the rind or only the creamy bit, which would alter their tasting experience.

Extra Tips

Nancy, here are a few more tips to keep in mind:

• Use a clean knife for each type of cheese to avoid flavor cross-contamination.
• If possible, label the cheeses on your platter. This can be as simple as writing the names on small pieces of paper or using chalkboard signs.
• Space out strong-smelling cheeses to prevent their aromas from overpowering milder ones.

Final Thoughts…

Putting together a cheese platter can be a fun and rewarding experience. Following these guidelines, you’ll ensure your cheese not only tastes great but also looks fantastic. Thanks for reaching out with such a great question, Nancy. I hope your gathering is a hit, and your guests enjoy every bite of that beautifully crafted cheese platter!