Semi-firm cheeses like Comte should be cut widthwise into long, parallel slices. Starting with a large wedge, make horizontal cuts from the center edge until the last outer strip, which should then be halved. You can then choose to remove the rind or leave it intact.
Hard cheeses like Gouda and Parmigiano-Reggiano are often sold in rounds. The key is to use a sharp knife to cut these cheeses into thin slices or shards. They can also be served in irregular chunks, which brings out the rugged and robust flavors of these aged varieties.
Log-Shaped Cheeses (Aged Goat Cheese)
Aged goat cheeses are often sold in a log shape, which makes cutting a breeze. Simply make horizontal cuts down the length of the log to create thin “rounds” that look like coins or medallions. Try to slice down evenly for a clean cut and avoid sawing back and forth.
No matter how you slice it, a tasty cheese board just can’t be beat. If you’re ready to put your cutting skills to the test, pop into The Pantry to pick up a spread of quality Boar’s Head cheeses in a variety of flavors. You can even purchase a selection of charcuterie to create a board worthy of a gourmet bistro. Don’t want to create your own? Order one of our chef-curated Cheese + Charcuterie boxes to go. Now it’s time to get slicing and enjoy the fruits–or in this case, cheeses–of your labor!