You've Probably Been Cutting Cheese Wrong Your Whole Life
There are few things in the world that bring more joy than digging into a good cheese, especially as families gather around cheese boards this holiday season.
But are you cutting your cheese the correct way?
The experts at the Good Housekeeping Institute have released a helpful guide on the subject, as it turns out there are very specific ways cheeses need to be cut to ensure each bite is as perfect as the last.
According to the guide, cutting cheese is an art - and shape, size, and texture are all factors to consider when choosing the correct slicing method.
For example, if you are partaking in a hard rectangular cheese, such as Cheddar or red Leicester, the best method would be to cut it into neat cubes.
With a hard cheese like a waxed truckle, cutting directly down the centre, then evenly into wedge shapes is the best way to go as it “allows everyone to sample all the complexities of the cheese.”
But the choice is yours as to whether or not to leave the wax on.
However, if you are planning on setting out a cheese board featuring an awkward-shaped cheese, such as flat top pyramid goats cheese, it is important to ensure each slice contains an even amount of ash rind and creamy cheese. To do this successfully, simply “slice from the centre-point outwards making even diagonal cuts around the cheese.”
With delicate round cheeses like brie or camembert, equal portions means quartering the cheese, then cutting each piece in half, so that each guest gets a taste of the “meltingly-ripe, gooey centre.”
And with triangle cheeses, such as Stilton or some bries, the institute recommends cutting off the ends, before slicing into long, thin pieces. This method ensures each piece will incorporate the gooey texture near the tip.
Who else is drooling?