Cheese cut incorrectly is still delicious cheese. But when you’re putting together a carefully crafted cheese board for guests, understanding how to slice each type correctly will make their tasting experience that much better. When you’re showcasing cheese on a board, it’s always better to cut a few slices to help get your guests started. It also gives them an example of how each cheese should be cut.
Spoon soft, runny cheeses into small bowls and keep a spreader nearby so guests can smear the cheese on baguette or crackers. This goes for cheeses like fresh goat cheese, Président Brie Spread and Turkish labneh.
Use a butter knife or a small paring knife to cut the cheese lengthwise into triangle-like wedges. This goes for soft cheeses like Président Camembert and Brie.
These should be sliced with a sharp chef’s knife or a cheese planer that you drag across the flat surface of the cheese to create sheet-thin slices. This goes for semi-firm cheeses like Emmental and Gruyère.
Some cheeses can be tough to slice through. For harder varieties, it’s best to use a cheese cutting wire which will help you glide right through the paste. This goes for hard cheeses like Président Comté, Parmesan and Cheddar.
When it comes to this nose-tingling hunk of cheese, it’s best to just chunk it out using the tip of your knife to break the cheese into bite-sized nuggets. This goes for blue cheeses like Société Roquefort and Président D’Auvergne Portions.