Cutting Cheese : Tips and Mistakes to Avoid

Slicing a good piece of Comté is no trivial act. It’s an art that deserves particular attention. Discover with us the secrets of cutting cheese in a way that honors the product and enhances its tasting experience. Because here, cheese is sacred !

Why Is It Important to Cut Cheese Properly ?

A Matter of Flavor

You might not know this, but the way you cut your cheese directly impacts how it tastes. Yes, really ! Each part of the cheese has its own aromatic intensity. Take Camembert, for example : its bloomy rind delivers a strong, salty flavor with a granular texture and earthy, mushroomy notes. Its center, on the other hand, tells a different story—creamy when ripe, chalky when young—offering milder, creamier, less salty flavors. That’s why cutting it into triangles is absolutely essential. Every bite should take you from rind to heart to experience the full spectrum of aromas. Cut it the wrong way, and the whole flavor balance is ruined !

A Matter of Etiquette

You’re at a dinner party and the cheese platter lands in your hands. Watch out—all eyes are on you. Cutting cheese follows a code of conduct. The French art of living : good manners first. Taking the whole tip of a Brie ? Outrageous ! Mutilating a Tomme into shapeless bits ? Not very elegant. Knowing how to properly cut cheese shows respect—for your hosts, your fellow guests, and the product itself.

A Matter of Caution

For pregnant women or those with delicate health, cutting cheese properly can be a health issue. If you’re pregnant, you already know that some cheeses are off-limits. But did you know that the way you handle pasteurized cheeses is just as important ? Using a clean knife for each variety prevents cross-contamination. And clearly separating pasteurized from non-pasteurized cheeses on your platter can save you a lot of trouble. A simple rule : one knife = one cheese. That way, everyone can enjoy the delicacies of our terroir risk-free.

How to Cut Different Types of Cheese

Round Cheeses

Ah, round cheeses ! Camembert, Chaource, Reblochon… these classics of our platters deserve respectful cutting. Take your knife and place it at the center of the cheese, as if you were cutting a birthday cake. Then slice outward to form nice triangular wedges. The idea ? Each guest gets a perfect balance between rind and center.

Square Cheeses

Maroilles or Pont l’Évêque are cut much like their round cousins. Despite their square shape, the technique remains the same : start from the center and cut outward into triangular wedges. Neufchâtel, shaped like a heart, follows the same rule. The goal stays the same : allow everyone to taste both the rind and the center for a complete flavor experience.

Log-Shaped Cheeses

Sainte-Maure-de-Touraine or a goat cheese log require special care. First, remove the ends (the “heels”), which are often drier. Then cut regular slices perpendicular to the length. A key detail : if your log contains a straw (like traditional Sainte-Maure), gently remove it before slicing to prevent the slices from breaking. The straw, once used to hold the cheese during aging, is not meant to be eaten.

Pyramid-Shaped Cheeses

Pyramid cheeses like Valençay or some ash-coated goat cheeses should be sliced into thin, elongated wedges from top to bottom. Think of slicing a cake, but vertically—from tip to base. Ideally, aim for at least eight wedges so everyone can enjoy this often precious cheese. The vertical cut allows for a variety of textures from rind to center.

Wedge-Shaped Cheeses

Cheeses already sold in wedges, like Roquefort, require a special technique. Place the cheese flat and cut it fan-style from the center of the narrow end. This ensures each piece contains both the aged tip and the broader base. This method prevents leaving only the strongest or mildest parts for the last guests.

Blue Cheeses

Blues like Fourme d’Ambert often come in cylindrical shapes. First, cut a slice, then treat it like a mini Camembert, cutting it into triangular wedges. Roquefort, the king of blues, deserves special attention so everyone gets a fair share of its delicious veins.

Hard Cheeses

Comté, Salers, and Morbier often come in large wheel slices. The golden rule : each guest should get both the heart and the rind. Start by slicing the center into cuts parallel to the rind. At halfway through, switch direction and cut the heel either perpendicularly or in a fan shape. For ultra-hard cheeses like extra-aged Mimolette, don’t hesitate to break them into chunks or shave into flakes for easier tasting.

Soft Cheeses

Soft cheeses like Époisses or Langres need special care. Use a sharp knife to avoid squishing them. For small formats (125 grams), just cut them into halves or quarters. For larger ones, go for the Camembert-style triangular slices. The key is a clean, confident cut to preserve the creamy texture without crushing it. We’ll tell you more about the right utensils to use next..

Runny Cheeses

For these cheeses, it’s hard to stick to the sacred rind-center balance. Some cheeses get so creamy a knife becomes useless.

Cheese Cutting Tools

The Classic Cheese Knife

The classic cheese knife is a must for any proper cheese board. With its thin, slightly curved blade, it’s designed to suit most cheeses. Its pointed tip helps neatly lift the sliced piece and place it on the guest’s plate. Ideal for semi-soft cheeses like Saint-Nectaire or Reblochon, its versatility makes it a favorite of cheese lovers and connoisseurs alike. Choose one with an ergonomic handle and stainless steel blade for durability.

The Knife with Holes

A star on elaborate cheese boards, the perforated-blade knife is designed for soft cheeses like Camembert, Munster, or Brie, and blue cheeses like Roquefort. Its blade, punctured with holes, reduces surface contact to prevent sticking. Usually 20–31 cm long (blade : 12–16 cm), it often has fine serrations for piercing rinds without crushing the creamy interior. Bonus feature ? A forked tip to pick up and serve the slice. A pro tool that savvy amateurs love to use.

The Cheese Wire

For purists, the cheese wire is a must ! This simple yet ingenious tool features a metal wire stretched between two handles. Its advantage ? A clean, precise cut without squashing or deforming the cheese. Perfect for soft and creamy cheeses like Camembert or Mont d’Or, and even semi-firm ones. The thin wire slices smoothly without tearing or crumbling the texture. To use, place it atop the cheese and press down evenly. Result : a perfect slice preserving the cheese’s taste and look. Pro tip : wipe the wire clean between cuts to avoid flavor transfer.

The Cheese Lyre

Elegant and efficient, the lyre is perfect for small, delicate goat cheeses and soft types. Named after the ancient stringed instrument it resembles, it consists of a rigid frame with a taut wire, slicing cleanly without breaking or deforming. Ideal for neat servings of Crottin de Chavignol or Pélardon. Its precision makes it perfect when presentation matters as much as flavor. The lyre helps preserve the integrity of the most fragile cheeses for an optimal tasting experience.

The Roquefort Cutter

Specifically designed for blue cheeses, especially Roquefort, this spring-loaded guillotine-like tool is compact and easy to handle. Use it with a firm, decisive motion to avoid crumbling the cheese under pressure.

The Two-Handled Knife

Impressive but essential for grand occasions, the two-handled knife is made for large hard cheeses. Imagine yourself standing in front of a wheel of Comté, Emmental or Beaufort cheese – only this tool lets you slice it with elegance. With a long, sturdy blade and two handles, it requires firm control and precise movement. Position the blade and apply even pressure from both sides to get a perfect slice. In traditional cheese shops, wielding this knife is almost an art form. Hosting many guests or a fan of pressed cheeses ? This tool is a worthy investment.

The Spoon

For cheeses at peak ripeness, a spoon is your only option. Époisses, Mont d’Or, or very ripe Saint-Marcellin must be served with a spoon. Choose one in silver or stainless steel with a wide bowl to scoop the creamy paste. Bonus tip ? Keep a small spatula or round-tipped knife handy to neatly transfer the creamy cheese from the spoon and place it elegantly on the guest’s plate without dripping.

In Summary

Cutting cheese is truly an art. With the right tools and techniques, every bite is a real pleasure. So, grab your knives… and enjoy !