Cutting cheese is more than just getting it from wheel to board. The right cut can make a cheese easier to serve, more attractive on the plate, and—most importantly—ensure every bite gets the right balance of rind, paste and flavor.
Soft cheeses such as Brie, Camembert and chèvre are best served in wedges or small pieces that include both the rind and creamy center. For round wheels, cut in half, then quarters, and continue into smaller wedges. Soft cheese logs can be sliced into even disks with a sharp knife or cheese harp.
Semi-soft cheeses like Havarti and Gouda are versatile enough for slices, cubes or matchsticks. For a cheese board, aim for consistent slabs or slices so portions are easy to pick up and each bite has a similar texture.
Hard and semi-hard cheeses—think Cheddar, Asiago and Comté—can be sliced, chunked or broken into rustic shards. Wedges can be cut straight across or on a bias for a more casual presentation. With firm, aged cheeses, breaking off irregular pieces can also create a more interesting texture and help open up the cheese’s flavor.
Crumbly cheeses including blue cheese, feta and aged Asiago need a little more finesse. A flat cheese knife can help create controlled pieces without turning the cheese into a pile of crumbs. Depending on the cheese and how it’s being served, cutting on a bias or simply breaking it into chunks can work beautifully.
Cut by Shape
The shape of the cheese also helps determine the best approach:
- Wheels: Cut into wedges radiating from the center so each portion gets both rind and interior.
- Blocks: Slice into even slabs, then cut into cubes or sticks for snacking or cooking.
- Logs: Slice into disks for serving. For a little extra presentation flair, soft logs can also be rolled in herbs or other toppings.
- Wedges: Cut from the tip toward the rind, either straight or on a 45-degree angle for a more dynamic look.
A Few Cutting Tips
- Use a clean, dry knife when moving between cheeses to prevent flavors from mixing.
- Consider how the cheese will be used—on a board, in a recipe, or for melting.
- Adjust your technique to the cheese: soft varieties may stick to the blade, while harder cheeses can crack if forced.
- Cut pieces to a consistent size and shape for a tidy presentation and balanced bites.
- When serving wedges, aim to include both rind and interior so no one ends up with only one or the other.