Tips for cutting cheese properly

Want perfectly cut cheese slices? Cutting cheese the right way may sound difficult, especially when there are so many varieties of cheese, but it’s probably not as difficult as you think. Whether you want to serve up an appetizer tray or make a cheeseburger, here we’ve put together all the tips and advice you need to know. Read on to learn how to cut cheese for any occasion.

Table of Contents

Wedge-shaped cheese

Cut hard or semi-hard wedge-shaped cheese horizontally into thin slices of cheese. Place the wedge-shaped piece of cheese on its side. Start at the top of the wedge and slice horizontally, each about 0.6 cm – 2 cm thick. ^{[1] X Research Source}

If the cheese is wide, you can cut it in half first for shorter slices.
Try using a core knife for a sharp cut, as this knife is designed for cutting cheese.
This cut goes well with cheddar, asiago, goya and romano cheeses.

Cut the wedge-shaped crumbs diagonally for coarse slices. Place the cheese on its side, the wedge-shaped top facing the body. Place the tip of the knife on top of the cheese. Cross the blade to cut a wedge at a 45-degree angle. Hold the blade in the center of the cheese and continue cutting, each slice about 0.6 cm – 1.7 cm thick. ^{[2] X Research Source}

Use a flat cheese knife to cut fragile cheese for sharp cuts.
This cut works well with bleu, feta and asiago cheeses.

Slice the soft, wedge-shaped pieces of cheese diagonally. Press the blade into the cheese in the upper corner, from the top edge to the side. Continue slicing until the top of the cheese. ^{[3] X Research Sources}

This cut works well with cold, soft ripened cheeses like brie and camembert.

Cheese wheel or round shape

Cut soft, medium, and hard cheese blocks into wedges about 2.5 cm – 5 cm thick. You can easily cut the wheel-shaped block of cheese into wedge-like slices to serve on a plate and eat. Cut the cheese with a sharp knife, placing the tip of the knife in the center of the wheel shape. Move the tail of the blade to a distance of 2.5 cm – 5 cm and cut down. Cut like this around to the end of the cheese block or just cut a few slices to serve on a plate. ^{[4] X Research Sources}

Use a thin blade or a soft cheese knife when slicing round cheese so that large pieces of cheese do not stick to the knife. ^{[5] X Research Sources}
This cut is suitable for all round cheese blocks; but remember that soft cheeses should be cold to keep their sharp shape when cut.

Lay out the round cheese blocks as wedge-shaped slices. If you want a cheese plate or tray of cold cuts, you can cut all the cheese cubes into wedges like pie pieces. First, you cut the cheesecake in half, then cut it in half. Cut the quadrants of the cheese with regular cuts, starting at the top of the wedge to form smaller wedges. ^{[6] X Research Sources}

Always keep the tip of the knife in the center of the cheese block. ^{[7] X Research Sources}
If the cheese block is small, you can simply cut it in half, then cut wedge-shaped slices of cheese to serve on a plate.
Cut the wedge-shaped cheese as big or small as you like, but the usual size of cheese pieces on a plate is about 30g.
This cut works well with brie, belstone, and pecorino cheese.

Cut the tall round block of hard cheese into slices 0.6 cm thick. First, cut the block of cheese into wedges – cut in half, then cut in half, then cut into wedges like pie slices. Next, you will place the wedges on their side, the shell facing the person. Cut cheese lengthwise from top to rind. ^{[8] X Research Sources}

Consider cutting the cheese slices in half if they are still too big or the block is too tall. ^{[9] X Research Source}
If your block of cheese has a rind on the top, cut the rind off before slicing it into small pieces. ^{[10] X Research Source}
Use a long and wide knife, such as a spatula, when cutting hard cheeses, as it is wide enough to cut through the block of cheese. ^{[11] X Research Source}
This cut works well with parmigiano, Emmental and gruyere cheeses.

Cubic cheese

Cut the semi-hard cheese blocks into triangles. Cut the cheese block in half to get two rectangular halves. Next, cut each half into rectangular pieces about 0.3cm thick with vertical cuts, then cut diagonally from corner to corner to form a triangle.

This cut goes well with cheddar, monterey jack and gouda cheeses.

Use a string cheese knife to cut hard or semi-hard cheese into thin slices. Place the block of cheese on its side, hold the block of cheese with one hand. Using a cheese string cutter, place the string over the edge of the cheese block. Gently press down so that the string rolls through the cheese until it reaches the bottom. ^{[12] X Research Source}

Some cheese slicers have an adjustment feature that allows you to decide the thickness of each slice.
You can also use a sharp knife to cut cheese this way to a greater thickness.
This cut goes well with cheddar, swiss and gouda cheeses.

Use a cheese knife to cut large chunks of cheese into thin slices. A cheese slicer is basically a cheese grater with a handle that forms paper-thin slices of cheese to serve with crackers, small sandwiches or sandwiches. Place the cheese block on the short side and leave the cheese knife on the flat surface above. Pull the knife over the cheese block slowly and firmly. ^{[13] X Research Source}

Place the block of cheese on the long edge to cut long slices of cheese.
This cut goes well with cheddar, swiss and Emmental cheeses.

Cheese in the shape of a log

Cut the cheese into round slices about 0.3 cm – 0.6 cm thick. Press the knife down on the cheese with medium force, about 0.3 cm – 0.6 cm from the top of the cheese. Lift the knife and repeat the operation until all the cheese is cut. ^{[14] X Research Source}

Use a chef’s knife or string cheese knife to cut the cheese in the shape of a log.
You can change the thickness or size of the cheese slices to suit your needs.
This cut works well with soft cheeses like cottage cheese or fermented goat’s milk cheese and mozzarella.

Steps

Wedge-shaped cheese

Cheese wheel or round shape

Cubic cheese

Cheese in the shape of a log

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