{"id":36841,"date":"2019-06-25T12:35:33","date_gmt":"2019-06-25T16:35:33","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=36841"},"modified":"2022-02-28T16:30:44","modified_gmt":"2022-02-28T21:30:44","slug":"how-to-cut-cheese-like-a-pro-2","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/how-to-cut-cheese-like-a-pro-2\/","title":{"rendered":"How to Cut Cheese"},"content":{"rendered":"

I<\/span>f you promised to bring a cheese board to your next dinner party, don’t panic! We have some tricks of the trade to make you look like a cheese pro.<\/p>\n

Like layer cake, the texture and flavor of a wheel or a piece of cheese varies throughout. The flavor is likely more intense near the rind, and the texture there will be different from that in the center of the wheel. These contrasts heighten with age. For the sake of fairness, there is a courteous and practical rule to cutting cheeses that results in a democratic distribution of both the rind and the interior of the cheese.<\/p>\n

Firm cheeses <\/span><\/b>like <\/span>Gruy\u00e8re,<\/span><\/a> Comt\u00e9, Manchego, and clothbound cheddar<\/span> <\/span><\/p>\n

\"\"<\/p>\n

Pyramid-shaped cheeses <\/span><\/b>like <\/span>Valen\u00e7ay<\/span> and Capriole Goat Cheese Piper\u2019s <\/span>Pyramide<\/span> <\/span><\/p>\n

\"\"<\/p>\n

Log-shaped cheeses <\/span><\/b>like <\/span>B\u00fbche<\/span> de <\/span>Ch\u00e8vre<\/span> and Westfield Farm Classic Blue Log<\/span> <\/span> <\/span><\/p>\n

\"\"<\/p>\n

Blue cheeses <\/span><\/b>like Stilton<\/a> and Point Reyes Farmstead Cheese Bay Blue<\/a><\/span> <\/span><\/p>\n

\"\"<\/p>\n

Soft cheeses <\/span><\/b>like <\/span>brie<\/span> and <\/span>St. <\/span>Nectaire<\/span> <\/span><\/a><\/p>\n

\"\"<\/p>\n

Small, square cheeses <\/span><\/b>like Pont <\/span>l\u2019\u00c9v\u00eaque<\/span> and the Grey Barn and Farm <\/span>Prufrock<\/span><\/a> <\/span><\/p>\n

\"\"<\/p>\n

Small, round cheeses <\/span><\/b>like <\/span>Crottin<\/span> de <\/span>Chavignol<\/span> and Vermont Creamery Bijou<\/span> <\/span><\/p>\n

\"\"<\/span><\/p>\n

Got a cheese with a wooden container or wrapping?<\/span><\/b> <\/span><\/p>\n

This wheel is likely super-duper soft\u2014don\u2019t slice it as you would a regular wheel. Instead, run a dull knife under and around the top rind and remove it to create a \u201clid.\u201d Dunk crackers and breadsticks directly into the exposed paste. If you have leftover cheese, place the \u201clid\u201d back in its place to keep the paste moist and store as normal.<\/span><\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

If you promised to bring a cheese board to your next dinner party, don’t panic! We have some tricks of the trade to make you look like a cheese pro.<\/p>\n","protected":false},"author":11,"featured_media":36853,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[15,345],"tags":[930,1189,15097,15101,1480,3966,3420,15098,15100,15099,3703,15102],"coauthors":[102],"class_list":["post-36841","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-iq","category-cheeseplate","tag-blue-cheese","tag-cheese-board","tag-cut-cheese","tag-firm","tag-hard-cheese","tag-how-to","tag-how-to-cut-cheese","tag-knives","tag-pyramid-cheese","tag-serving","tag-soft-cheese","tag-square-cheese"],"acf":[],"yoast_head":"\nHow to Cut Cheese Like a Pro<\/title>\n<meta name=\"description\" content=\"If you promised to bring a cheese board to your next dinner party, don't panic! 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