There are a lot of factors that go into the perfect cheese plate, but one of the most important and often overlooked details is how to properly cut each wedge or wheel. Of course, you don’t need to cut up every cheese completely, but making the first incision will help guide your guests. Plus, it helps with the intimidation of being the first to cut into that perfectly pristine wedge.
The shape of the cheese will determine the best way to cut it. We recommend having a knife for each cheese to avoid cross-contaminating the flavors. Here's a helpful little guide on how to cut each cheese the right way, depending on its shape.
Round, like Camembert
Slice it into wedges, like you would a pie or cake. This ensures an even rind-to-paste ratio.
Square, like Pont-l'Évêque
Slice into triangles, like you would a grilled cheese. Cut it in half diagonally, corner to corner. Then bisect that so it’s in quarters. Bisect each triangle again.
Log, like Saint Maure
Slice into coins, about 1/2 “ thick. If it has a large diameter, like bucheron, you can then cut into pie-like wedges for a perfect portion.
Rectangle (think Comte)
Slice off the rind then cut into thin strips, vertically. When it comes to flavorful, aged cheeses, the thinner slice, the better.
Firm Wedge, like Manchego
Cut off the rind so there are no inedible bits on your cheese platter, then slice into thin triangles.
Crumbly Wedge, like blue cheese
These ones are the hardest to slice cleanly, so we recommend crumbling off a few large pieces and leaving the rest whole.