Monday, October 19, 2009

THE RIGHT SLICE: CHEESE CUTTING TIPS by P.B. Lecron



The temperature: Bring cheese to room temperature 30 minutes to one hour before serving. Set out no more than will be eaten and cover loosely. Remember to quickly refrigerate any unserved cheese.

The knife: A two-tipped, curved blade. Use more than one if serving stronger cheeses with milder ones. When sliced, cheese is pricked with tips to transfer to plate.


The rule: Share the rind. Cut cheese so that each portion has some rind. The last slice served should not have more rind than cheese. A plus: cheese flavor isn't uniform, it has more tang near the rind.

The order: Mild cheeses first, followed by stronger. Don't mingle aromas, keep different cheeses well apart on platter and plate.



The right slice:
















The next post: The Right Slice: More on the hows and whys of cheese cutting rules. Un art de vivre.

Text & photos ©2009 P.B. Lecron

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