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How to cut cheese?
The way a cheese is cut
depends largely on its
shape and size. The most
important thing to keep in
mind when cutting a
cheese is to divide cheese
so that everybody has an
equal share of the inside
and outside.
• Keep in mind not to saw
the cheese, but cut it in
one fluid motion.
• Use wired cheese cutters
to cut soft cheese.
• Allow the cheese to
attain room temperature
before cutting, as it will cheesemongerAfter you
be softer and easier to
cut.
• While handling soft
cheese, which has
extremely soft texture, it
is better to keep them in
its jar and take some out
with the help of a spoon.
• Use specialised knives
while cutting different
types of cheeses, so as
not to contaminate
them.
A right and a wrong way soft cheeses: Cut these
exists for cutting cheese. cheeses into thin slices,
Using the right technique starting at the point of
for each style and shape the cheese (Image B).
maximizes the flavour and • Wedges of semi-firm to
number of portions you hard cheeses: Cut the
get. wedge in half lengthwise
and then cut each slice
These instructions don't into portions crosswise
refer to cutting whole (Image C).
wheels (except when quite • Logs: Slice into even
small) or massive blocks of cross-sections
cheese here; cutting those (Image D).
is the cheesemonger's job. • Blue cheeses: Slice the
Any cheese you purchase wedge from the center
will come pre-cut and of the thin edge to
wrapped, or it will be cut equally spaced points
to order by your along the thick edge
(Image E).
get your cheese home, • Cheeses that come in a
follow these instructions box (such as Epoisses):
(you can see these Cut a “lid” in the top of
techniques in the figure): the cheese, and set this
piece aside. Then scoop
• Small wheels, discs, out the contents with a
pyramids, or squares: spoon (Image F).
Positioning the knife in
the center of the cheese, A.
cut into even, wedge-
like slices (image A). B. C.
• Wedges of soft to semi- D. E.
F.
How to pair cheese and
wine?
Both cheese and wine,
with their centuries-old
traditions, are natural
products that are
frequently consumed
together. As a rule, the
whiter and fresher the
cheese the crisper and
fruitier the wine should be.
The great advantage of
this union is that cheese
and wine are both foods
that can be enjoyed in
their "raw" state, with little
or no preparation, making
them an ideal choice for
quick snacks.
There are no hard and
strict rules about which
wine should be selected to
accompany a particular
cheese as the best
selections are almost
always based on individual
tastes. However, we can
offer you following
principles:
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• A smooth, fatty cheese
may go very well with a
similarly smooth, slightly
oily wine.
• Sweet wine contrasts
very well with a cheese
with high acidity.
• White wines go better
with many cheeses than
reds.
• Not all red wines match
with cheese. The most
recommended are the
fruity, light red wines.
• Dry, fresh red wines are
ideally suited to soft
cheeses, especially goat
ones.
• A wine with good acidity
may be complemented
by very salted cheeses.
• Dry champagnes are
brilliant combination
with bloomy white rinds.
• The cheeses can be
matched with beer or
cider.
• Try regional
combination, the cheese
and wine from the same
region.
INTERESTING FACTS
We share a few cheesy
facts for those who like to
be in the know….
• Spanish artist Salvador
Dalí is believed to have
got the idea for his
famous melting clocks
from watching the inside
of a camembert cheese
oozing out softly over a
plate.
• In previous centuries,
cheese was matured in
caves because of the
constant temperature
and good humidity
(preventing it from
drying out). England's
Cheddar Gorge is now a
tourist attraction
because of its caves and
association with cheese.
• Every year in Gloucester,
England, scores of hardy
souls attempt to beat a
3,5kg wheel of double
gloucester cheese to the
bottom of a steep slope.
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