|
Serving Cheese
The way you prepare the cheese is important. Indeed, the taste of cheese is different according to whether one takes a piece from the middle or close to the rind. To allow each guest to taste all the nuances of a good cheese, you must try as much as possible to distribute the interior and the rind equally for each piece. With this in mind, the cut must inevitably consider the form, which varies from one cheese to another.
If they are not very thick, cut small round or square cheeses as you would a pie or a cake. Caution: you never cut the “nose” of a wedge. If the cheese is thick enough, you can divide the wedges in half across the width.
Cylindrical cheeses are cut in thin slices that you can re-cut in half. When the diameter allows it, first slice the cheese in one or two centimetre portions, which you then divide into wedges.
Conical cheeses must first be cut vertically in two equal parts, then in quarters.
Thin, rectangular cheeses can be sliced parallel to the shortest side or diagonally if you prefer to create wedges.
|
 |
|
|
