Round Cheese
Whether you're serving semi-firm or soft wheels like Brie and Camembert or a unique spruce-wrapped variety, we'll walk you through the steps of cutting all your favorite rounds.
Spruce Wrapped Round Wheels
For spruce-wrapped wheels like Harbison or Greensward, the first step is to remove the top layer of rind, either halfway or completely.
Score the round rind on top by following the edge where the spruce wrap meets the rind. Score a semicircle if you’d like to only serve half of the wheel at this time, or cut completely around if you’re serving the whole wheel.
If you did a semicircle in step one, score along the diameter of the cheese connecting the ends of the previously cut semicircle.
Remove the half moon shape of rind or the whole top rind to expose the creamy cheese underneath.
Soft Wedges
For soft wedges of cheese, it's best to use a tool like a cheese harp or wire, as it'll create a smooth, even triangular cut. This is particularly useful for blues, as it won't pull the blue mold from the veins as a knife would.
Cut the triangular-shaped rind from the side of the wedge by using a cheese harp or cheese wire.
Continue to cut triangular wedges using the cheese harp or wire. Sometimes it helps to hold the wedge in your hand as you make the wire cuts (don't worry—the wire isn't sharp!).
Small Round Wheels
Whether you're serving semi-firm or soft wheels like Brie and Camembert or a unique spruce-wrapped variety, we'll walk you through the steps of cutting all your favorite rounds.
Make a vertical cut by starting at the top center and ending at the base. Make another vertical cut perpendicular to the first. You'll now have four equal-sized wedges.
Depending on the size of your wheel, slice each wedge into smaller bite-size wedges.
Larger Bloomy or Washed Rind Wedges
For wedges cut from larger-format bloomy or washed rind cheeses with a soft or semi-soft texture, simply cut even slices from the side of the wedge. This will result in ideal pieces that can remain intact or be cut down into smaller bites.
Slice the wedge starting from either side where the paste is visible.
Portion the slice into smaller pieces with an equal rind-to-paste ratio.