When you’re served a beautiful buttery brie, which of the following sounds like your reaction:
- Lunge for it to get the gooey sides first
- Wait for someone more cultured (pun intended) to make the first incision
- Politely help yourself and correctly cut your favorite part of the cheese
We’re sharing our tips on how to cut cheese (the French way)! Here are the 5 most popular shapes and our tips on how to slice:
- Small wheels of cheeses (ex: Camembert) are to be sliced like a cake from the center outward.
- Wedges of soft cheeses (ex: Brie) are to be sliced the long way from the front point to the back of the cheese (many people will start by cutting the tip horizontally, but that’s a no-no-no).
- Wedges of blue cheeses (ex: Roquefort) are to be sliced by beginning at the front center point and cut in several diagonals (starting with the leftmost and rightmost diagonals and working your way in).
- Hard-textured cheeses (ex: Comté) are to be sliced horizontally starting from the front, and finally vertically once the back the cheese is reached.
- Cylindrical cheeses (ex: Goat Cheese) are to be sliced horizontally, facing the front.
Now you know how to slice cheese, but we also know what you’re thinking and we’re not going to make the pun that’s on your mind…just…can’t…help…it…