Slicing of hard cheeses of cylindrical and conical shape (Provolone type). Cheese plate - assorted composition

Tools: two-handed knife, splitting knife.

cutting technology:

1/3 part is cut off from the head of the cheese, having previously freed the cheese from the decor (rope).

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Type of cutting №5
Sliced ​​Tete de Moine cheese

Tools: special equipment for cutting Tete de Moine cheese (knife-fat)

cutting technology:

Tete de Moine is packaged in foil. Before slicing, the cheese is freed from foil. The foil is removed carefully so as not to spoil the marking with the deadline for implementation.

Mark the middle of the head of cheese.

Cut off the top crust of the cheese, and turn the cheese over with the cut side down.

Take a special board and turn it upside down. They put the pin on the head of the cheese, trying to keep it exactly in the center.

Flip the cheese board over to its normal position, and "give" the cheese onto the board if needed (before fixing it on the tiny blades at the base of the board so the cheese doesn't spin around the pin).

They put a knife on a pin - and cut the cheese with special shavings that look like roses.

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Type of cutting №6
Slicing large cheese round heads (such as Emmental, Maasdam, Gouda)

Tools: cheese cutting wire

cutting technology: cut the cheese head in half with a two-handed knife. If the head of the cheese is high, half of the cheese is additionally cut in half (in order to later get a piece of cheese weighing 250-300g.) The resulting quarters or halves are divided into portions of 250-300g.

Exceptions in the format of slicing these types of cheese, if an automatic cutting machine is available. In this case, cutting is done according to the matrix used in the machine.

Type of cutting №7
Slicing small round heads of cheese

Tools: one-handed knife, two-handed knife.

cutting technology: cut the cheese head in half with a two-handed knife. With a one-handed cheese knife, slices are cut in the shape of a cake or a cone.

Type of cutting №8
Slicing heads of cheese in the shape of a ball

Tools: one-handed knife, two-handed knife.

cutting technology: cut the cheese head in half with a two-handed knife. With a one-handed cheese knife, slices are cut into the shape of a cake.

Type of cutting №9
Slicing soft cheeses in the form of bars and “sausage loaves”

Tools: knife for cutting soft cheese.

cutting technology: Cheeses in the form of "sausage loaf" are cut into "medals". This creates an optically more favorable picture. Cheeses in the form of a small bar are cut into plates about 2-3 cm thick.

Sausage cheeses:

Cheeses in the form of a small bar:

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Type of cutting №10
Slicing cylindrical and blue cheeses

Tools:

cutting technology: The cylindrical cheese is cut into 1/3 pieces with a noble cheese knife or another knife provided in the blue cheese section. The resulting semi-heads are cut in half. Get quarters of the head. The resulting quarters are divided into pieces in the form of a cake. In this case, the pieces will seem larger to the guest, and the cheese will not crumble so much. The weight of such a piece should be 110 - 150 g.

Type of cutting №11
Slicing round and semi-circular cheeses with "blue mold"

Tools: cheese cutting wire, "noble mold" cheese cutter, one-handed knife.

cutting technology:

Remove the packaging (foil) from the cheese.

The cheese is cut in half with a cheese knife with a "noble mold" by pulling from the bottom to the top, slowly holding the head of the cheese.

The resulting half-heads are cut in half, a quarter of the head is obtained.

The resulting ¼ head of cheese is divided into portions weighing 120-150 g.

Type of cutting №12

It is hard to imagine without a cheese snack or platter. And its unusual presentation can add sophistication, originality to your table. There are many different ways to turn a simple cheese into a work of art at home.

Cutting out cheese shapes

Ordinary cookie cutters will help you make cheese and hearts for Valentine's Day, and snowflakes with Christmas trees for the New Year.

With simple molds - square, triangular - you can cut several types of cheese and lay out a chessboard or even a whole picture.

For such figures, it is better to choose hard pressed or semi-hard cheeses - they are easier to cut and will retain their texture.

Volumetric figures

For children's holidays and theme parties, you can not only make cheese slices, but create figurines that are sure to attract a lot of attention from guests.

• insert a toothpick into a stable piece of apple;
• cut the cheese into triangles of medium thickness;
• chop the pieces on a toothpick, straightening the corners in different directions;
• decorate the top with a berry or cherry tomato, and the bottom of the figurine with herbs and vegetables.

• hard cheese cut into cubes;
• cut some of the cubes diagonally - you get triangles for roofs;
• connect cubes and "roofs".

Lettuce leaves will become a wonderful "lawn", and vegetables can be used to make a pipe, windows and doors.

Need a romantic atmosphere - well, how beautiful to cut the cheese, no matter how in the form of flowers?

Rose

For roses, hard cheese is better. And to make thin petals, you should use a special spatula. No spatula? It doesn't matter - a regular vegetable peeler will do just as well!

1. Carefully cut the cheese into thin slices. It is important that they do not break and are of the same thickness.
2. Roll the slice into a tube and continue adding the rest of the “petals”, loosening the edges.
3. Fix the resulting rose with a toothpick, piercing through at the base.

Volumetric figures can be both independent and decorations for salads, main courses, even soups.

beautiful table setting

World-class chefs every day come up with new ways to cut cheese beautifully, photos of which flash in culinary publications. But a true table setting masterpiece can easily come about without Michelin stars.

Just pay attention to the details:

1. Slicing of different varieties varies: hard ones are cut into thin, almost transparent slices, soft ones with a crust are cut like a pie into equal triangles, soft and brine ones are cut into slices or clots of medium density.
2. Assorted cheese looks more profitable on flat dishes of an elongated or round shape, as well as on wooden boards, especially on such dishes it is convenient to place containers with sauces, crackers, vegetables.
3. Skewers, dessert forks, spatulas will add charm, and it will also be more convenient to take a snack with them.

A small head or half of it will be originally filed whole. Put a knife on the dish so that the guests themselves cut off pieces of the desired size.

Even inedible details are suitable for serving: cones, animal figurines, artificial flowers, vegetables and fruits. The key is to use your imagination and think outside the box.

Cheese Neighborhood

How to make a cheese platter from different types and preserve the taste and aroma of each cheese? Some varieties can overpower the smell and taste of another variety. Knowing this fact and skillfully combining cheeses, it will not be difficult to preserve the most important qualities of cheese:

• the softer the variety, the further it should be from cheese with mold or additives, with a pronounced smell;
• if the cheese was in brine, then it is worth blotting it with a napkin a little in advance, and when serving, it is better to separate it from the hardest varieties on a plate (for example, lettuce leaves).

It is important to take into account all the properties of cheeses so that the slices that are soaked or have lost their unique taste do not spoil the impression of the snack.

Cheese experience from around the world

Each country has its own ideas of how to cut cheese beautifully for the table. Some examples have already become national traditions and are widely known around the world:

1. The French, as true connoisseurs of cheese, adhere to strict rules in the design of cheese boards: cheeses are laid out without touching each other, only from the most tart to the most tender variety.
2. In Italy, round pieces of mozzarella and tomatoes seasoned with balsamic vinegar and basil are called Caprese salad. Nothing complicated, but how effective!

To create an extraordinary dish, even from the simplest snack, sometimes only imagination and a non-standard look at familiar things are enough. Let everyone remember any holiday not only with fun, but also with the original serving of everyone's favorite snacks.

The ability to properly cut cheese is one of those skills that a cheese department salesman or restaurant staff should definitely possess.

Because improperly cut cheese looks unappetizing and leaves a lot of waste. Very hard cheese can only be cut with a special notched knife with a short blade. These knives come in a variety of shapes, such as a teardrop shape with a sharp end for slicing the crust or a slightly oblong shape with a wide end for portioning. Cheese can be grated with a special grater. Hard cheese is first halved with a wire cutter, then half of the head can be cut into portions with a noble steel cheese spatula about 15 cm wide. With a wire cutter, depending on the length of the wire, it is possible to cut the cheese into slices from 2.5 to 4 cm thick.

Chunky cheese and semi-hard chunky cheese cut nicely with a single or double-handled knife. A knife with two handles has the following advantage: the pressure is evenly distributed over the entire surface of the blade. The classic spatula allows you to cut sliced ​​cheese into thin slices and shift them.

There are various special knives for cutting soft cheese, such as a long knife with holes in the blade, to which the soft cheese dough does not stick. Other soft cheese knives have a handle that is higher than the blade, allowing you to completely cut through the cheese head. The point of the blade is often curved and fork-shaped, so that the cut slice can be immediately pry off. If a cheese knife is used, it should be dipped in warm water from time to time. Then the fat contained in the cheese will melt on contact with the blade and allow the knife to glide more easily.

There are also such knives for soft cheese, the blade of which is so narrow and at the same time wedge-shaped that even mature cheese lends itself well to cutting.

Cheese with red grease and noble mold is cut with a thin, tightly stretched wire, and cold cheese is easier to cut.

Fresh and curd cheese can be divided into portions only with a spoon. On sale there are various spoons with a flat and wide surface that allows you to spread cheese on bread.

If you are equipped with all the essential knives, forks, planers and bows for cutting cheese, it is not at all difficult for you to cut the most diverse types of cheese of the most diverse shapes correctly and without loss. The figure shows the various tools used in slicing cheese.

Ideal tools for separating large circles of cheese, such as Emmentaler, Bergkäse or Gouda, are the rind cutter or “rinser” 1, as well as the cheese cutting wire 2 and the two-handed knife 3. Spatula 4 is an excellent tool for the labor-saving salesman for measuring portions of hard and sliced ​​cheeses, which can also be cut directly from the cheese head. Cheese knives 5, e.g. with face sharpening, are particularly suitable for cutting cheese in the form of bars, heads and small circles. The "Cheese Slicer" 6 or the "Roquefort Cheese Knife" 7 are used to cut cylindrical cheeses with "noble" mould. The 8 soft cheese knives are designed for cake-shaped cheeses such as Brie or Camembert. When cutting fully ripe "cakes" from Camembert or Brie cheeses, tools to prevent juice leakage made of acrylic 9 are convenient. Special perforated cheese knives 10 are especially convenient, to which the cheese practically does not stick. The spatula for curd cheese, or "frishkeze" 11, is designed for loose young cheeses and products based on young cheeses, has the following advantage: it can be used to shift the entire portion of curd cheese into a plastic cup. With the help of a small cheese planer 12, you can quickly remove the “chips” of hard or sliced ​​“square” cheese for testing image003. A special dagger-shaped knife 13 is designed for breaking off pieces of especially hard parmesan cheese. To prepare cheese chips - an ideal snack for beer or wine - use a special "planer" 14. It allows you to easily and quickly cut hard and chunky cheese into thin leaves. “Cheese cutter” 15 separates slices of cut and pickled cheeses. With the help of the “Cheese slice gripper” 16 they are placed on the wrapping paper. All cut portions of cheese are taken with a serving fork 17. Special tool holders 18 are also very useful - for all kinds of knives and forks - and cutting boards for 19 cheese heads or cutting cheese circles in half. However, they are not mandatory equipment.

Cheese cutting technology

There are many different technologies for cutting cheese, which have arisen from the practical experience gained in the field of cheese customer service. There are many opinions on this subject, but everyone agrees on one thing: it is necessary to cut the cheese according to a certain system in order to minimize leftovers.

How to cut large round cheese heads(for example, "Emmentaler", "Bergkeze", "Gouda", that is, cheese with large "eyes")

Tools:

Cheese cutting wire, two-handed knife, "cheese spade" and a regular knife.

Technology:

Cut the cheese head in half with wire or a two-handed knife. Then cut out the middle with a “cheese spade” or an ordinary knife. The remaining cheese is divided into portions.

How to cut small cheese heads and ball-shaped cheeses

Tools:

Technology for cutting small cheese heads and spherical cheeses:

A one-handed cheese knife cuts pieces in the shape of a cake or a cone.

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How to cut cheeses in the form of bars and "sausage loaves"

Tools:

One-handed cheese knife

Technology for cutting cheeses in the form of bars and “sausage loaves”
The outer parts are especially well suited for portioned cuts; the middle is cut into portions or slices.
If the cheese is covered with wax, it should be cut into slices, after removing the wax.
Cheeses in the shape of a "sausage loaf" are cut obliquely, this creates an optically more favorable picture.

How to cut cylindrical cheeses

Tools:

Cheese cutting arc, cheese cutter with "noble mold".

Technology for cutting cylindrical cheeses with "blue mold":

First, the cheese is cut in half with a "noble mold" cheese knife or a cheese cutting arc, and then divided into pieces in the shape of a cake, the pieces appear larger to the customer and the cheese does not crumble as much.

Cheese with noble "blue mold" is cut into two or three thick pieces and sold either whole or in the form of a cake.

How to cut cheeses into a cake shape:

Tools:

Regular cheese knife, soft cheese knife, special perforated knife

Technology:

Cutting "cheese cakes" is the easiest. Pieces are simply cut out of them in the form of a cake of the required size. It is recommended to use a special perforated knife, especially for soft cheese of various varieties.

ATTENTION!

You need to remember the following:

Cheeses, especially cut ones, must always be carefully covered with a transparent film;
- Do not simultaneously cut cheese with white and blue mold with the same knife. If you only have one cheese knife, be sure to wash it in hot water before cutting a new cheese.

Without an appetizer, a buffet or a feast is simply unthinkable, and all because we have long been accustomed to having a bite to eat even while sitting at a banquet and enjoying delicious dishes.

That's why in today's selection of tips and lessons, Your Cook will tell young cooks how to cut cheese beautifully for the holiday table. Moreover, restaurant wisdom, and simply original and unusual secrets will be used - everyone will find what he likes!

How to cut cheese beautifully: step by step instructions

Photos from restaurant catalogs are replete with all kinds of cuts, of which you can often find cheese - and all because it is universal and suitable for any occasion. At home, it is quite possible to repeat such beauty.

Restaurant slicing and serving a cheese board step by step

How to make cheese slices like in a photo from fashion magazines? It's simple: we stock up on several types of cheese, preferably not cheap ones. It will be optimal to combine three types: soft, for example, white goat cheese, hard classic and semi-soft.

It is best to use a special device for cutting cheese and vegetables - this way you can chop the ingredients faster, but you can easily do it yourself with a knife. The main thing is to sharpen it well.

In addition to, in fact, cheeses, we will also need fruits - juicy ripe pear and grapes. It is better to take dark.

We also add fruit jam or confiture - apricot or peach. Good crackers as a substrate for a snack will not interfere either. And we also need skewers and a real wooden board - in expensive establishments they put cheese slices on it.

Let's start cooking

• So, first we chop our ingredients. The easiest way to cut a round cheese is this: we divide the head into two halves, and then each in half again. We cut the cheese into thin layers of the same width and shape.
• Soft cheeses are usually scooped with a dessert knife. Or you can cut them into small pieces at once - it's up to you. But we strongly recommend cutting soft and semi-soft cheeses into small triangles or sticks that are convenient for tasting. And hard varieties - classic slices.
• We spread the cheeses directly on the board, each one separately from the other. Next to the board we put a bowl of fruit jam. Arrange crackers or dry cereal in a long line in the middle of the board.
• We wash the pear, cut it into two halves and remove the hard seeds and core. We cut it with a sharp knife into thin half-ring plates and put it in a handful directly on the board.
• We wash the grapes and divide them into separate grapes. We put them on the board.
• When the sliced ​​​​cheeses are stacked and ready, we serve them to the guests.

We taste the dish by piercing a slice of cheese with a skewer and dipping it in sweet jam or confiture. We also try to add juicy fruits and combine crackers with jam and various cheeses, getting real pleasure from the process.

And if we are talking about a gourmet dinner, then it would not be superfluous to serve such a chic treat with a bottle of good white wine.

Original sliced ​​​​cheeses for a homemade feast

How to properly cut cheese for the table if you need to surprise guests? It's simple - use graphic cutting!

You can make a beautiful plate of cheeses if you chop each type of product in its own way. And trimmings can be put on cheese chips for sprinkling salad.

• So, the first thing we decide is how we will serve the cheese. Soft better with a sharp knife to divide into cubes of medium size. Solid - cut as usual, but at the end we cut off all the excess to make a perfect square.
• Cut the cheese of medium softness into triangles. To do this, you can immediately give a piece of cheese this shape or chop first as usual, and then cut off the corners.
• We put the cheeses on a beautiful large plate, putting them each in a different part of the plate.
• In the center of the dish we put a few apple slices, chopped thinly. We will also serve a cheese plate with honey in a small saucer.
• It also does not hurt to add nuts - almonds, cashews or hazelnuts. You can simply pour them in a pea between slicing cheeses.

How to decorate cheese slices on a festive table

Serving a cheese snack also includes decoration, so it’s better to choose not only delicious and high-quality varieties of cheese, but also take care of framing the treat. No one likes having only cheese on their plate.

It is easiest to build a masterpiece with your own hands, adding juiciness to the dish with fruits, sweetness with honey or jam, and crunchiness with expensive crackers.

Usually photos from restaurants look like this - everything that can be successfully combined with types of cheeses and eaten with them is served on a plate.

Lovers of salty and sour will love olives or black olives. They can additionally decorate the cut.

OK it's all over Now! Now you know not only how to cut the cheese beautifully, but also how to elegantly present the sliced ​​\u200b\u200bto the table.