1) Let your cheese come to room temperature before cutting it. The reason for this is that it will soften as it warm up thus making it easier to cut.
2) Cut Brie, Camembert or Taleggio in wedges that are easy to handle. Or serve a large piece and allow your guests to cut their own portions. The latter should be done only if you have a large plate or surface area to work with otherwise a messy table may be the result.
3) Cut hard and semi-hard types into cubes only if you are serving them as table snacks but for more formal settings, where the cheese is the focus, cut small wedges (about 2 oz) and place them on each guests plate. For
cheese boards or cheese plates cut them into larger wedges so that your guests can cut their own portion sizes.
4) For fresh goat cheeses, cut it and place a moderate sized portion on the serving plate and provide a butter knife for spreading the cheese onto crackers or bread.
5) For round cylindert types like Stilton or Cheshire, cut them so that you keep the round shape. In other words do not cut wedges, cut circles about 1/2 inch thick. In this way your guests will appear to be cutting a pie. This will add a distinctive eye appeal to your setting.
6) For bloomy rinds like Epoisses or Exploratur leave them in their containers and just split them open on the top or cut the top off completely. Provide a small spoon to allow your guests to scoop out the soft cheese and a small knife for spreading. It is advisable to keep these types of cheeses in their containers otherwise they will become very messy and unsightly when they ooze all over the plate.
Tips for Choosing Healthier Cheeses
It wasn't that long ago when it seemed that cheese choices in the United States were limited to American, Swiss, and cheddar. Today, you ...
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