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To cut a cheese: gold rules Good manners or art of living? The cut of cheese obeys certain rules of the good manners. You find these rules obsolete and of another age? They however allow, with each one, to taste the best part of cheese, than it is at the beginning or the end of the table. In fact, more than of protocol, it is a question here of cultivating a certain art of vivre& |
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The cheeses of grinding stones, or broad circumference are a little particular cases. They often ask different knives. For the county or the emmental, for example, it is initially a question of attacking by the point, which one cuts to the perpendicular, in sections. To half-share, the portions will be cut, starting from the round-off of the crust, of radiant pieces. A long and thick knife will facilitate the task. The blue ones and the roquefort must be divided in triangular shares, skew and starting from the center, using a fine knife. Just like Dutch cheeses sold in districts. You level! |
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It will be appropriate, first of all, that the housewife envisaged special knives, finished by two points intended to prick the selected piece. One of these knives will be used for the spotted pastes or the soft pastes, the other for the cooked and pressed pastes. The whole cheeses must be started beforehand (the share thus cut, slightly detached), so that the guests can appreciate the degree of refining and choose according to their tastes. Avoid start them too small, unless you do not wish to engage your guests with the economy. It is of use to eat integrality, crust included/understood, of soft cheeses, spotted or with washed crust and to withdraw or scrape only in the last the crust of the cooked pressed pastes. But you have, also, right to nonconformism! The round cheeses like Camembert cheese, the munster, the Brie or the fourme of Ambert, the squares like the paving stone of Is or the Maroilles cheese, are cut starting from the center, in discs and triangular portions. ON Neufchatel or the murol which have atypical forms are also cut starting from the center. The goats are included in three categories: the rounds like the droppings of Chavignol or the picodon will be cut in cross, the pyramids, like the valençay, will be started by the top, in triangles and the log of holy-maure cut up out of discs, from one edge to another. In each one of its situations, a normal knife will make the deal perfectly. Anne-Sophie Blanchard | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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