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How to cut cheese
At The Cheese Yard, we want all of our customers to be able to enjoy cheese the way it should be enjoyed! We are passionate about offering a wide selection of cheeses and bringing you only the very best. We understand that every cheese can offer something different and we have put together a handy guide to help you when it comes to cutting your cheese. If you want to know how to cut cheese, take a look at the information below and don't hesitate to get in touch if you have any questions. You can also shop our fantastic range of cheeses online now!
Round cheeses
Camembert, Reblochon, Maida Vale, Epoisse plus many other soft cheeses or washed rind cheeses are this shape. Cut a round cheese into equal wedges by slicing it first across the middle, then making further cuts across the width of the cheese. You will get more cuts out of the larger cheeses such as Reblochon compared to the smaller goats cheeses such as Camembert.
Hard Rinded Rectangular Cheese
Sharpham Rustic, Double Gloucester, Berkswell, Ticklemore, Gubbeen, Cheddar. To preserve the shape and the life of the cheese, slices should be cut lengthwise from the nose to the edge. Given that many of these cheeses are also irregular shapes, it also ensures that you, or your guests, don’t mangle the cheese or cut off their fingers.
Hard Rinded Rectangular Cheese
Gouda, Comte, Red Leicester. When handling a rinded, rectangular cheese, it’s best to avoid making long, thin slices. Instead, begin by making 2 portions by cutting the cheese horizontally, about a third of the way down. With the remaining larger portion, cut slices across the width of the cheese. From the smaller portion, cut slices along what would have been the length of the cheese when it was intact.
Soft triangular shaped cheese
Brie de Meaux, Stinking Bishop. Ideally everyone should get a piece of the ‘nose’ from a slice of Brie, but it’s not a practical way to cut this gooey cheese. Instead, take one slice from the nose, then you can make several long cuts from the edge towards where the nose used to be, ensuring everyone gets a bit of goo.
Pyramid or Square Cheese
Cerney, Dorstone, Pont L’Eveque. Cut a pyramid or square cheese as you would a round cheese. So begin by slicing the cheese down the middle, then making a two further slices at 45° angles.
Wedge of Blue Cheese
Stilton, Shropshire Blue, Perl Las, Roquefort. The key is to ensure everyone receives an equal amount of ‘blueness’ in each slice. So make diagonal cuts at the two high corners and further cuts along the length of the cheese.
Log-shaped cheese
Aldwych, Ragstone, Bosworth Ash. Slice a log-shaped cheese horizontally to create several small ‘rounds’.