How to cut different types of cheese?

The most important rule when cutting cheese: the flavour is more intense closer to the rind and this is why each piece of served cheese must have a part of rind.
How to cut different types of cheese?
  • Divide the cheese into pieces of equal size in advance.
  • The taste is never the same throughout the entire cross-section of cheese: it is more intense closer to the rind because of the fermentation process on the surface.
  • The basic rule: each piece of cheese must have some rind: everyone must get an equal opportunity to taste it.
  • Discovering the nuances in taste is a part of the joy of tasting.
  • There are different knives for cutting different kinds of cheese: the most common knife has two characteristic sharp and slightly bent points; for hard cheese there is a grater and special knife allowing cutting into thin slices and small pieces; there is also a special knife for "digging" very hard cheeses (Ribanac, Parmesan, Pecorino, Grana Padano); wire butter knife used for cutting cheeses of fragile texture. (Roquefort, Gorgonzola, fresh goat cheeses).
  • BRIE
  • CAMEMBERT
  • EMMENTAL
  • PRÉSIDENT GOAT CHEESES
  • MADRIGAL
  • PARMIGIANO REGGIANO
  • MOZZARELLA
  • GORGONZOLA
  • CHEDDAR
  • RIBANAC

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