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How To Cut Every Cheese | Method Mastery | Epicurious

Epicurious・2 minutes read

A wide variety of cheese options with their best serving practices and pairing suggestions are detailed, providing a guide for enjoying different types of cheese with specific accompaniments. The information shared emphasizes the importance of serving cheeses at the proper temperature and cutting them correctly to enhance their flavors and textures.

Insights

  • Serve Parmigiano-Reggiano at room temperature with aged balsamic vinegar or fresh fruit to bring out its flavors fully.
  • Shelburne Cheddar, particularly when aged in cryovac bags, offers a dense texture and sharp flavor, ideal for those seeking a toothsome cheddar experience.

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Recent questions

  • What is Parmigiano-Reggiano?

    A cooked pressed cheese aged for a long time.

  • How should Gruyere be served?

    In thin papery slices for a different taste experience.

  • What is Havarti cheese known for?

    Fresh creamy flavor and buttery texture.

  • What is Raclette traditionally used for?

    Melted and scraped onto potatoes or bread.

  • What is Manchego cheese made from?

    Pure sheep's milk in Spain.

Related videos

Summary

00:00

Artisan Cheeses: A Guide to Pairing

  • Parmigiano-Reggiano is a cooked pressed cheese aged for a long time, best served with a small hard cheese knife to chisel off slices along natural fault lines.
  • Serve Parmigiano-Reggiano at room temperature to fully express its flavors, pairing it with aged balsamic vinegar or fresh fruit like figs.
  • Gruyere, an alpine style cheese, is a fabulous melter with a rind that can be eaten if desired, best served in thin papery slices for a different taste experience.
  • Havarti, a semi-firm cheese, pairs well with crackers due to its fresh creamy flavor and buttery texture, best sliced evenly with a sharp chef's knife.
  • Raclette, a melt-in-your-mouth cheese, is traditionally melted and scraped onto potatoes or bread, made from raw cow's milk for a tastier and potentially healthier option.
  • Tet de Moan, a raw cow's milk cheese from Switzerland, is distinctive in shape and size, best served using a special contraption called a gerol to create delicate florets of cheese.
  • Swallowtail Tome, an uncooked pressed cheese, ripens from the outside in, with a rind adding earthiness to the flavor, best paired with cherries for a tart and yogurty combination.
  • Goat Tome, another uncooked pressed cheese, features a dappled yellow mold on its rind, pairs well with bread, salami, and sweet cherry preserves for a varied flavor experience.
  • Bismarck, a cloth-bound sheep's milk cheddar, has a sharp, tangy, and slightly nutty flavor, best served with apples and dried grapes to complement its qualities.
  • Shelburne Cheddar, a raw cow's milk cheddar from Vermont, can be aged in cryovac bags for a dense texture and potent sharp flavor, ideal for those who enjoy a toothsome cheddar experience.

14:17

Cheese Pairings: Cheddar, Manchego, Gouda, Brie

  • Shelburne cheddar leans towards an oniony sharpness when sliced thin and then cut into squares or rectangles.
  • Cheddar cheese, like Shelburne cheddar, is versatile for cooking and cheese boards, suitable for dishes like grilled cheese, mac and cheese, nachos, and chili.
  • Pair cheddar cheeses with dried and fresh fruits like dried apricots and fresh purple grapes.
  • Manchego is a waxed cheese with a paraffin wax-coated rind and a distinctive basket pattern, made from pure sheep's milk in Spain.
  • Slice Manchego from top to bottom with even pressure or turn it on its side, cutting the bottom rind off and slicing into triangular pieces.
  • Pair Manchego with membrillo, a jelly made from quince fruit pulp, for a sweet and intense flavor combination.
  • Aged Gouda, made from raw cow's milk, originates in Holland and can be aged up to seven years, with wax coating aiding in moisture retention and creaminess.
  • Slice aged Gouda from front to back or use a cheese slicer, pairing it with dark chocolate and toffee for a sweet contrast.
  • Brie, a bloomy rind cheese, is best served with a sharp knife, cutting it in half or taking a wedge out of the middle for a fun presentation.
  • Pair brie with strawberries and honey mixed with toasted hazelnuts and pistachios for a sweet and crunchy accompaniment.

27:44

Artisan Wash Rind Cheeses: Flavorful and Versatile

  • Wash rind cheeses can be washed with saltwater brine, beer, wine, or spirits like Marc de Bourgogne.
  • Wash rind cheeses like Epoisses should be eaten with the rind as it contributes to the flavor and texture.
  • Winimere, a raw cow's milk cheese from Vermont, is wrapped in spruce bark for a unique flavor.
  • Winimere is a seasonal cheese available from January to April, made with butter fat-rich winter milk.
  • Mozzarella is a fresh cheese made from water buffalo milk in Italy, while cow's milk versions are called Fior di Latte.
  • Mozzarella can be sliced with a chef's knife or grated using a box grater for different uses.
  • Ricotta, a versatile fresh cheese, can be served sweet with buckwheat honey and lemon zest.
  • Fresh Chev, a goat cheese, pairs well with dates for a sweet and tangy contrast.
  • Burrata is mozzarella filled with stracciatella in salted cream, best served with prosciutto and bread.
  • Provola, a firmer pasta filata cheese, can be sliced for sandwiches or grated for dishes like macaroni and cheese.

41:42

"Cheese Pairing Tips for Social Gatherings"

  • Tear cilantro leaves as a garnish over the corn
  • Information provided enables sharing and enjoying a wide variety of cheese with others
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