Fonterra Food Services
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> Cutting Cheese - Techniques and Helpful Hints
Cutting Cheese - Techniques and Helpful Hints
To obtain the "perfect cut" of cheese here are some tricks of the trade:
* Open-bladed and narrow-handled knives are excellent for cutting soft brie-style cheeses and sticky wash-rind cheeses.
* Large cheeses (blocks) are best cut with a double-handled knife using a rocking action. However, for serious cheese cutting, you can't beat a wire cheese cutter. It efficiently and quickly cuts whole wheels and wax-enrobed cheeses into neat portions and is easy to clean, dry and use. A wire is also much safer than a knife.
* Blue Cheese can be cut successfully using warm, thin knife. To cut, place cheese at hip level on a board. Position knife over cheese. Close free hand and with knuckle over edge of knife, press down and back using the shoulder to apply body weight.
* Never cut the nose off a wedge of cheese when on a board.
* Rounds: always cut in half, then portion a wedge. This makes it easy to wrap the unused portion.
Where possible, keep the cheese in the shape it is presented. Follow these cutting guidelines:
* Blocks: in slices
* Cylinders, logs: in horizontal discs, then like a cake
* Flat wheels: like a cake, wedges should be cut into strips from middle to the outside for individual servings
* Small cylinders: in rounds
* Small rounds: in half, then wedges (so the cut faces can be pressed back together)
* Squares: in strips (so cut faces can be pressed back together)
* Balls: in large wedges, then smaller wedges
* Squares of hard, rinded cheese: in triangles, to give each portion an equal amount of rind

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