How to cut cheese: 6 different shapes

Cutting cheese should be clean, even, and appropriate to its texture. Here are six fundamental techniques, explained step by step.

In a triangle

Suitable cheeses: brie, camembert, reblochon, any round soft or pressed cheese.

1. Place the whole cheese on a stable board.
2. Take the tip of the knife and place it in the center.
3. Cut from the center towards the edge, like a pie.
4. Repeat in regular radii for several portions.
5. Each triangle must contain both a heart and a crust.

At heart

Suitable cheeses: Comté, Gouda, young Mimolette, any firm cheese.

1. Cut a regular slice 5 to 8 mm thick.
2. Place a heart-shaped cookie cutter on the slice.
3. Press firmly to cut.
4. Remove the cookie cutter.
5. Gently remove the cutout from the mold for clean edges.

In slices

Suitable cheeses: Emmental, Tomme, Cantal, Cheddar, other pressed cheeses.

1. Place the cheese on a stable board.
2. Use a long, sharp knife or a lyre.
3. Cut perpendicular to the crust.
4. Maintain constant pressure for straight slices.
5. Adjust the thickness according to your needs.

In flakes

Suitable cheeses: parmesan, pecorino, extra-aged mimolette, Tête de Moine.

1. Equip yourself with a peeler, a thin knife or a chanterelle.
2. Place the utensil on the surface of the cheese.
3. Scrape with regular movements to obtain fine shavings.
4. Repeat until you obtain the desired quantity.
5. Arrange the flakes immediately to preserve their texture.

In cube

Suitable cheeses: Comté, Cantal, Gouda, Mimolette, Cheddar.

1. Cut a wide, even slice of 1 to 2 cm.
2. Cut this slice into parallel strips.
3. Cut at right angles to obtain cubes.
4. Separate the pieces.
5. Wipe the knife between each pass for clean edges.

In bloom

Suitable cheeses: Tête de Moine, firm cheeses suitable for girolle.

1. Secure the cheese to the axis of a chanterelle.
2. Lower the blade and rotate the utensil regularly.
3. The shavings form into delicate decorative flowers.
4. Carefully remove them and arrange them on a tray.
5. Serve immediately to preserve shape and texture.

These six methods cover most cuts: triangle, heart, slice, flake, cube, and flower. Each one highlights the texture and presentation of the cheese, for a successful tasting experience.