Tips On How To Cut Round Cheeses

When purchasing Stilton, Cashel Blue, Tete de Moine, or any other round cheese or cylinder shaped cheese ask the salesperson to cut it like a flat disk. Most cheese shops will normally cut it in this fashion, but it is always a good idea to express your desired cut..

The following steps will explain how to cut round or cylinder shaped cheeses. If you have purchased a 1 lb piece of cheese it is probably about 1 inch thick and can be cut by hand with a good cheese knife. If you have a wire cheese cutter this will work well also. If you are familiar with cutting pizza slices this is the same concept. It is easy and will provide a nice eye appeal to your setting or cheese plate.

If you like to eat different kinds of cheese you might consider investing is good set of cheese knives.

Step 1: Cut the round piece of cheese in half

Step 2: Cut each piece in half so that you now have 4 quarters.

Step 3: Cut each quarter in half.

Proceed with this method until you have the required amount of slices that you need for each guest. Should you need more than 16 small wedges, cut your initial disk of cheese to a ½ inch thickness. This will now provide 32 wedges. Do not try to cut too many wedges from soft or creamy cheeses because as the slices get smaller you will begin to squash the cheese.

For a 2 lb or larger piece of cheese, lay it on its side and cut disks that are ¾ or 1 inch thick, as stated above, if you need more wedges cut your disks thinner. Then follow the same method described above.

It is our opinion is that it always better to buy too much cheese for your party or dinner than not enough. Leftovers will most likely not go to waste. To calculate how much cheese to buy for any occasion please read our discussion on cheese plates and cheese boards at http://aroundtheworldcheese.blogspot.com/2009/03/creating-cheese-boards-and-cheese.html
and
http://aroundtheworldcheese.blogspot.com/2009/04/few-suggestions-for-cheese-plates.html

6 Frequently Asked Questions About Cheese

It seems that many of customers and blog readers are asking the same questions on several topics so I will address them in this post.

1) What are the names or brands of Brie?
Ans) All of the Brie sold in the US is pasteurized so the only differences are the quality and the producer. Not to sound snobbish but I feel that the best Brie is made in France and the best imported brands to purchase here in the US are (in order of quality) Rouzaire Fromage DeMeaux, Rouzaire Brie Nangis, Chatelain Brie, Isigny Brie, Tour de Marze Brie and Bellerive Brie. For Brie made in the US definitely stay away from all the factory made brands like President, Supreme and Valembert. These brands may be cheaper but they are cheap for very obvious reasons. Treat yourselves right by purchasing gourmet quality Brie.

2) Should I use separate knives for cutting different cheeses?
Ans) ALWAYS use separate knives ! The reason is that you do not want to "contaminate" one cheese with the flavor of another cheese. By contaminate we do not mean ruin, but alter the flavor. You may not think that this is important but it is. This is true especially when serving blue cheese with a soft or mild cheese because the strong flavor and the mold of the blue cheese will contaminate the other cheese. Also any blue cheese residue that is left on another cheese will begin to alter it while stored in the refrigerator. Strong flavored cheeses can and do impart a bit of themselves on their less flavorful or milder cousins by using the same cutting knife. In this way any taste comparison can be altered. So take a bit more time at setup and clean-up and use separate cutting knives your gourmet cheeses will thank you.

3) Is it OK to eat the white rind on Brie?
Ans) YES! The bloomy rind on brie is edible and will cause no harm. If you are new to Brie first try scooping out the cheese and as you become more familiar with its flavor then move on to eating it with the rind and see if it appeals to you. Only you can decide whether you like it with the rind or not but do not be afraid to try it.

4) Are Organic cheeses worth the higher price?
Ans) In our opinion the answer is a strong Yes. What cows, goats, and sheep consume as food has a direct effect on the milk they produce. If these animals are feed purely Organic foods they produce milk of higher nutritional value and without any added chemicals or hormones. Many progressive dairies in Europe and some in the US are growing their own Organic feed for their herds. By doing this they are able to lower their production costs by not adding hormones their feed and toxic chemicals to their soil. Hormones that are added to feed stocks or injected directly into the animal may increase the volume of milk produced but they also leave residues in the milk which are then transferred to you the consumer. I personally do not need nor do I want bovine growth hormone in my dairy products. In Europe many more farms and dairies are going natural if not totally organic and nearly all refuse to use rBGH ( bovine growth hormone) . It is unfortunate that this movement has not gained stronger traction in the US.

5) Why do sheep milk cheeses seem oily?
Ans) The reason is the sheep milk has a much higher fat content than both cow milk and goat milk. This higher fat content is desirable because it produces a richer and more buttery flavor cheese.

6) What is the difference between a cheese board and a cheese plate?
Ans) Simply stated a cheese plate is usually served with or after a main course meal or as an appetizer. A cheese board is served as a stand alone course, like at a wine tasting, a setting where no other food course will be served or cheese party. Portions are always smaller for a cheese plate than a cheese board.

Spanish Iberico Cheese

Iberico is one of the best known and most purchased cheeses in Spain, but it does not have very much exposure in the United States. Here in the states Manchego is the most familiar Spanish cheese followed by Mahon and Idiazabal. So we hope to shed a little light on this wonderful cheese and expose our readers to it.

Iberico cheese is produced only in the province of Valladolid in central Spain. In order to maintain some semblance of order and control of its large cheese production the Spanish government created the Denominations of Origin Certification. This designation controls the name, area, and standards of production to insure a consistent quality product. Iberico is not yet DOC certified but it has applied for certification and hopes to receive it soon. However the dairies that produce this cheese have maintained their own high standards and guidelines since 1987.

Spanish Cheese Sampler  at Amazon

Bamboo Cutting Board Set at Amazon

Details: Iberico is made with a blend of pasteurized milk from cows, goats and sheep. The combination of these three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep. However the following minimum guidelines are strictly adhered to by the producing dairies. The blend minimums are: cow's milk 50%, goat milk 30% and sheep's milk 10% In general the cow milk provides the flavor and acidity while the goats’ milk provides the slightly tart flavor and the whiter color and the sheep milk adds the richness and buttery consistency due to its higher fat content. With that said, the fact is that the higher the content of the sheep’s milk the better the cheese. 

Keurig K-Elite Coffee Maker  from Amazon

Iberico's flavor is herbaceous with a very mild goat tang that blends with the buttery sheep's milk to produce a very comforting flavor and aroma. The interior paste has a light yellow to slight beige color and a mild sheepy aroma. Once the two month month process ends the cheeses are covered with a plastic outer rind that is inedible. This rind is similar in appearance to the one that covers the popular Manchego so Iberico can and is sometimes confused with it, so be careful when you are shopping for it. Iberico can be found in good cheeses shops and online at Amazon. Iberico Cheese

In Spain Iberico is usually used as a table cheese served with quince paste (membrillo) but it is also a great melting cheese so it can be used in many recipes. Here are a few suggestions: shred it in an omelet, slice into your favorite salads, melt it over pasta or potatoes and rice entrees. For a tapas serve it with Chorizo or Serrano ham and a hearty bread.

Wine parings: Medium Spanish reds or a good Pinot Noir or Beaujolais or for a white wine try Souvigon Blanc.