How To Cut Every Cheese Method Mastery Epicurious

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How To Cut Every Cheese

| Method Mastery |

Cooked pressed Parmigiano-Reggiano

Very rich aged cheese Use a small hard cheese knife
Aka the king of cheese To chisel this cheese off
Buttery and toasty flavors

How to eat : a few drops of Balsamic Vinegar on the Pairing with
cheese or with fresh fruit e.g. fresh figs.
Balsamic Vinegar
fresh figs

Gruyère Alpine style cheese To cut into small pieces
- Super rich, but also very fudgy
a famous cheese in Switzerland

Use the planer take the wedge and get
a piece of paper thin cheese.

- It melts on your tongue

Cheese planer Pairing with

whole grain mustard
Cornichons
Bread slides

HAVARTI Serve with crackers.

a famous cheese in Denmark use a sharp knife to
cut into bite-sized
pieces

Made from whole cow's milk
Have some dill in cheese
Kind of a fresh creamy milky flavor
semi-firm, very pliant, almost a
little bit buttery

Raclette Raclette machine

A raw cow's milk cheese Serve with
Quite as firm
In fact, the verb racler Raclette was built to melt.
in French means to scrape
The method

- cut the cheese into rectangles
- put them under the Raclette machine
- wait until the cheese melts
- pour the Raclette onto the salami and
potatoes

The salami and potatoes

TÊTE DE MOINE Blade The method

Raw cow's milk cheese from Switzerland Girolle Cut off the top rind of the cheese.
It has the signature nuttiness press the cheese onto the girolle
put the blade down onto the pin
start twirling to get florets of cheese

washed with brine, which
makes it a little bit more
pungent,and a little funky.

of cheese
Florets

Not to pair Tête de Moine
with anything

The rind be pretty strong and pretty earthy

Swallow Tail Uncooked pressed
Tomme
use a sharp knife to cut an even slice

Covered with earthy rind

Cave mold

A category of cheese that is semi-firm Pairing with
A little bit softer in texture
A little bit sour in texture Feel like eating yogurt with
Grows in the cave fresh cherries

Use a sharp knife GOAT TOMME
Sliced into thin slices
A beautiful earthy rind

Placed on bread and salami
Topped with sweet jam

An uncooked pressed cheese
having the mold grew on the surface

Bismark Cheddar
Clothbound
Cheddar

Made in Vermont

How to serve

peel the cloth coating off of it
slice cheese into thin slices

Sheep's milk cheddar Pairing with
It's sharp, it's tangy, apples and dried grapes
it's a little bit nutty
a slightly sheepy flavor

SHELBURNE FARMS
CHEDDAR Made in Vermont

Use a sharp knife
Slice in thin slices

Cut into squares

A raw cow's milk cheddar Pairing with
very fudgy, dense texture
very potent sharp flavor.

Dried fruits and fresh fruits
Cooking mac and cheese, nachos, chili.

Waxed Manchego

Made in Spain

Basket pattern on the outside

The rind is coated with Use a sharp knife
a very thin paraffin wax Cut the bottom rind off
A pure sheep's milk cheese Cut the cheese into more
Very dense. triangular slices
It's a little sheepy and woolly flavor Pairing with membrillo

Pairing with

Membrillo is a jelly
that is made from the cooked pulp

Gouda

Gouda originates in Holland

Cheese planer

Slice it with a cheese planer
serve the Gouda with something equally sweet
e.g. dark chocolate and toffee.

A raw cow's milk
tends to be creamy, buttery and sweet

Brie Bloomy rind

Use a sharp knife is like a boning knife
taking sort of a Pac-Man type wedge out of the middle

Covered with kind of white, fluffy mold Pairing Brie with strawberry,
A little softer and gooier honey mixed with toasted
The rind is very white, very even, very hazelnuts and pistachios
smooth

Pairing with CAMEMBERT

The pecan or slice of pear Its gooey buttery texture
Funky, pungent, earthy flavor and aroma

Smear a dollop of the
Camembert on top of the
pecan or slice of pear

Cut it in half with a soft cheese knife The rind is very ripe
The rind have some spots of white,brown and
some holes in it yellow
It has a intense pungent flavor.

fork at the top

COUPOLE (8) Pairing with

MARMALADE AND NUT CRACKERS

Mold-ripened goat's milk cheese citrusy and zesty flavors from
Yogurty fresh taste marmalade is a bright accompaniments.

Use harp wire cheese cutter to
cut through the center of the
cheese, then slice and dice the
cheese.

Gorgonzola Blue Cheese

Earthy stronger flavor

Gorgonzola is the most famous Use Italian blue cheese knife to Serve with honeycomb, toasted
Italian blue cheese. make a perfect cut and use soft walnuts and bread.
Gorgonzola are full of beautiful cheese knife to slice off a little
blue veins. wedge.

The most famous blue ROQUEFORT
cheese in the WORLD !!

IT IS A FRENCH SERVE WITH french baguette
BLUE CHEESE and butter.

Made from Raw
sheep's milk.
Buttery texture
creamy, fruity,
peppery and earthy
flavors.

One of the first cheeses that received an AOC/DOP name
protection ( The cheese can only be made in a certain region)

Époisses Washed Rind

tips !

Washed rind cheeses are the stinkers of the cheese family.
The process of this cheese is washed by saltwater brine or any kind of spirits.

It is a washed rind cow's Pa iring wi th
milk cheese from France.


Époisses happens to be washed with
Marc de Bourgogne, special spirits
made from the pressed red grapes from
Burgundy wine. Its help to develop a
distinctive, and rich flavor.

Époisses have reddish or
orangy rinds.

Creamy, Fruity, little bit SALTY, TOASTY POTATO CHIPS
barnyardy flavors.

Winnimere Rich and complex
Mustardy flavor
A RAW COW’S MILK wrapped in spruce bark
WASHED RIND CHEESE The bark permeates the cheese
MADE IN VERMONT. and creates a wonderful array of
flavors
The best way to serve is cut the
top rind off and peel the top rind
away.

Pairing with

Winnimere is a seasonal cheese. A sliced of baguette
It is only available each year from January to April.

Fresh Cheese Mozzarella that made from cow’s milk. It’s
called fior di latte.
Cheeses made from fresh curds that have not been pressed or aged
Serve with fresh tomatoes and
Mozzarella basil, then dust it with a little bit of
sea salt and drizzle a little bit of
- THE SIMPLEST CHEESES TO MAKE AND IT’S THE MOST SIMPLE IN FLAVOR. olive oil on top

Made from milk The simplest way to
of the water slice and serve
buffalo mozzarella is to use
chef’s knife or using
box grater.

Ricotta

One of the world’s most
popular fresh cheeses.

Ricotta can serve with both sweet
and savory e.g. buckwheat honey,
lemon zest, and french baguette.
( Lemon zest give little acidity and
added character)

Ricotta can be made from cow’s milk, sheep’s milk, goat’s milk and water buffalo’s milk.

Chevre IT IS A FRESH
GOAT CHEESE

First cheeses that humans ever made.
Tangy and tart

Pairing with

Use cheese spreader to dig in the fresh chevre. Dates
The dates provides sweetness.
It makes a wonderful and contrasting pairing.

BURRATA Cut into the burrata with a boning knife.

Pairing with

It is a mozzarella that is stretched and shaped into a purse Sliced of bread and prosciutto

tips !and then filled with stracciatella. Sprinkle it with a little salt and pepper,
Stracciatella means strings of mozzarella in salted heavy cream. drizzle an olive oil on top.

Provola

Grate it and turn into a macaroni and
cheese.
Shaved over top of salad or pasta
Layer it on bread, top with salami,
or soppressata

Firmer and a little bit more aged than other pasta filata cheeses.

Chef’s knife is the best tool to slice
the provola because it’s quite firm

Queso Fresco

Mild fresh cow's milk cheese from Mexico

It is a very fresh, bright acidic cheese.
Can be used in a wide variety of dishes.
Queso Fresco can then be very fresh, or it can
be salted and aged for more time, in which case
it's gonna develop a stronger, and saltier flavor.

How to serve

Crumbled over fresh watermelon with a little bit of mint.

Feta The thing that makes Feta different from other fresh
cheeses is the fact that it is packed and aged in a salt
ORIGINALLY MADE brine in order to keep it for a long period of time.
IN GREECE. Feta was one of the earliest cheese made by humans.
Made in a warmer climate.

Pairing with

olives

Crumbled the feta and drizzle with a little olive oil.
Feta and olives are a great combination.

Labneh

Labneh is a very dense, thick and creamy.
It is a Middle Eastern style cheese.
Effectiely blurs the line between yogurt and cheese.
It is very bright, tart, tangy, almost lemony.

Can be served with a variety of fresh herbs, or dried herbs
e.g. Za'atar, It is a wonderful Middle Eastern spice blend.

Gently sprinkle it on top and then drizzle with olive oil.

Farmer Cheese

Serve with

Fresh white cheese that is not pressed or aged. A little bit of dill, salt, pepper, and serve with
It has a very fluffy texture. a crispy bread like pretzels.
It has a very creamy but subtle flavor. Chopping fresh dill and put it on the top of
It is a great blank canvas for a wide range of flavors. farmer cheese, little bit of sea salt, crushed
black pepper to finish it off. Finally, mix the

herbs in.

Mascarpone

Originated in the Lombardy region of Italy.
Luscious, creamy, silky and decadent.

Pairing with

Fresh berries and crusty flatbread.

tips !Double-cream cheese has butterfat feom 60%-74%
Triple-cream cheese has 75% butterfat, or more.

It is a double or triple-creme cheese refer to the overall percentage of butterfat in the cheese.

HALLOUMI

Semi-firm, fresh cheese.
Made from a blend of goat's milk and sheep's milk that
come from the island of Cyprus.
Very low acidity and high melting point.
Can fry or grill it and it won't lose its shape or texture.

How to serve

Squeeze lemon juice on top, drizzle with
olive oil and little bit more salt.

COTIJA

Cotija takes its name from the town of Cotija,
located in the Michoacan province of Mexico.
Cotija is a very salty, fresh cheese that's used
to enhance flavor in many different dishes.

How to serve

Crumbled Cotija over corn with a little bit of
cilantro as kind of a nod to Elote, which is a
very traditional Mexican dish.

Epicurious

How To Cut
Every Cheese

Method Mastery

BY ANNE SAXELBY