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Advice From my Cheese Expert - Cook cream cheese, it's a breeze
- Quebec Cheeses to Discover
- Selecting and Storing Cheeses
- Time For Quebec Cheese
- Classification of Cheeses
- Artisanal Cheeses
- Au Gratin, Stuffing, Dessert… How to Choose the Right Cheese
- Learn How To Serve Cheese
- Make Your Cheese Tasting a Success
- More Cheese Please!
- Cooking with Cheese
- Cheese on the menu
- Apple Cheese Pairings
TopLearn How To Serve Cheese
How to cut different cheeses? Cutting cheese without making a mess can sometimes be very challenging! Soft-curd cheeses are not cut the same way as veined cheeses. In fact, each shape has its own cut. The shape of a cheese determines the cut for equal distribution of rind and curd.
Round and square cheeses
Slice in wedges, like a pie or a cake, from the center, fanning out.
Rolled or log-shaped cheeses
Cut in thick or thin parallel slices, depending on the cheese. Larger slices can be cut in two or in four.
Small sizes
Cut in two or in four.
A wedge of Brie
Starting on one side of the triangle, cut the wedge in parallel strips.
Blue cheese
Cut in wedges from the center outwards. Each slice should contain blue veins for more flavour.
Choosing appropriate knives
When preparing a cheese platter or a small cheese-tasting party, try to have a different knife for each variety or at least two knives per plate, one for mild cheeses and one for sharper cheeses. This way, each cheese will have the appropriate knife and the different flavours won’t blend together. A few small kitchen knives and a cheese cutter are generally sufficient.
Large kitchen knife
Ideal for cutting larger pieces of cheese. Use a well-sharpened serrated knife with a solid blade. Cooling the blade under cold water will prevent the cheese from sticking.
Forked knife
This is the traditional cheese knife with two small tips with which to pick up the cut piece of cheese. It should be used with soft, semi-firm and hard cheeses like Brie, Gruyère and Brick.
Butter knife
The butter knife is ideal for fresh-curd cheese and cream cheese.
Triangular blade knife
This knife is used to cut small pieces of firm or hard cheese such as Cheddar and Parmesan.
Cheese spade, or cheese wire
These are used to cut thin slices of semi-hard and hard cheeses like Gouda and Emmental.
Cheese graters
There are different grates for different cheeses. Grates with jagged, star-shaped holes are well-suited for grating hard cheese, yielding fine-grained granules. Small straight holes produce thin curls of cheese; these graters are used for softer cheeses. A grater with larger holes will render wide strips or ribbons of cheese and are best suited for shredding semi-hard and hard cheeses.
Recipes to try
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