Using a tool like a cheese harp or wire to slice soft wedges of cheese, such as blue cheeses, is ideal—just put the harp where you want to slice and push down, making a smooth, even cut of cheese.
How do you cut blue cheese without crumbling?
A cheese wire or harp can be quite handy for soft cheeses like blue cheese or brie. Simply place the harp where you wish to cut and press down to make a clean, even cut. 1. This cut is especially good for softer blue cheeses because it keeps the blue mold from being pulled out of the veins by the knife.
How do you cut a blue cheese wedge?
Wedge, Soft Using a tool like a cheese harp or wire to slice soft wedges of cheese, such as blue cheeses, is ideal—just put the harp where you want to slice and push down, making a smooth, even cut of cheese.
Can blue cheese sliced?
Blue cheese slices have been brought to the United States by Arla Foods, just in time for Memorial Day weekend, the formal start of the outdoor grilling season.
The cheese is marketed as Castello Burger Blue by Arla Foods USA, a part of the European company Arla. The slices are “cut to be the right fit for a normal burger,” according to the manufacturer. The cheese is made by the Hgelund Dairy in Denmark.
How do you cut blue cheese on a cheese board?
Without the perfect cheeseboard to liven up the celebration, no gathering is complete. But how can you make the cheese look like this?
First, estimate how much cheese you’ll need and go to your local supermarket or cheese shop. If cheese is not being served as the main dish, a decent rule of thumb is to allow 3 to 4 ounces each person. Each wedge of cheese will be different in size, but most will be between 4 and 8 ounces. Choose from a wide range of varieties and tastes. Now, let’s get to work on that cheeseboard…
Cheese in Wedges
Many of our cheeses come in wedges, including our Grand Cru line and Sriracha Gouda. Although a wedge of cheese appears to be tough to cut, it is actually one of the easiest. Place the wedge on its flat side and begin slicing tiny slices from top to bottom. You’ll finish up with lovely cheese triangles that are wonderful for dipping into mustards or jams.
Cheese in Blocks
Rectangular blocks of cheese, such as our Havarti and Organic Sharp Cheddar, are available. Place the cheese face down on a cutting board and thinly slice into small rectangles. These little rectangles are delicious on their own, on a cracker, or with fruit.
If your cheese board has a lot of blocks, try chopping half of them in a different way to provide some visual interest. We like to cut the rectangle slice you prepared before diagonally through the center, resulting in two cheese triangles.
To build the perfect board, place your cheese on your cheeseboard and surround it with crackers, jam, fruits, nuts, veggies, or other items.
When should you cut blue cheese?
The same goes for hard cheeses, except that if you cut them too far ahead of time, they’ll dry up. Temperature is also important. Remove them from the refrigerator at least thirty minutes before serving. When cutting hard cheeses, it’s easier to do it when they’re cold rather than at room temperature. For hard cheeses, a cheese slicer is ideal, while a paring knife would suffice for creamier variety.
How do you cut a whole Stilton?
Slices should be cut longitudinally from the nose to the edge to retain the shape and vitality of the cheese. Because many of these cheeses have uneven shapes, it ensures that neither you nor your visitors will mutilate the cheese or cut their fingers.
How do you cut Gorgonzola?
– Square cheeses (such as Taleggio and Quartirolo PDO) should be halved and then cut into quarters. – Gorgonzola DOP Dolce: With a special instrument, Gorgonzola DOP is halved horizontally. After then, each “half” is divided into quarters, then eighths.
How do you cut Roquefort cheese?
I was invited as a guest of honor to a dinner party for eight people not long after I arrived in France. I was flattered, but also a little concerned about the proper protocol. So I dug out my French etiquette book, which advised me to simply do like the host did.
It was quite reasonable and effective — up to a point, that is! Imagine my surprise when I was invited to feed myself from the cheese board first. I was greeted with a variety of cheeses of various shapes and sizes, some of which I was familiar with and others which were complete strangers to me. The famous Roquefort sat imperiously in the center of the dish, as if it were just waiting for me to make a mistake.
Several problems arose: should I cut a chunk from just one cheese or from several – and what size should it be? In an attempt to be fair, I mentally divided the cheeses into equal portions for the other seven visitors — who were beginning to worry if I would ever pass the platter around!
After more than 30 years in France and several dinner parties, I’ve come to the conclusion that when faced with a comparable situation, you should take all you can. That platter may or may not be returned to you, and even if it is, your favorite cheese may have vanished. So go for it the first time!
Taking a full piece of cheese is the one mistake that is completely unforgivable. Another good suggestion is to serve oneself last if you are the host.
However, that isn’t the end of your problems. Let us return to Roquefort, the ‘kings and popes’ cheese that is said to have been a favorite of Emperor Charlemagne. It’s on every self-respecting cheese platter in France, but be warned: it requires respect and is full of dangers for the unsuspecting! Oh, my goodness…
Let’s start with Roquefort. To produce blue veins, this creamy white cheese is produced with sheep’s milk then injected with rye bread mold. It is then rolled in coarse salt and preserved for three months in caves in the Roquefort area.
Roquefort is situated at the base of a cliff that has shifted over time, creating crevasses that are now used as basements by the cheesemakers. The cheese is produced in ideal conditions in the vaults, which are kept at a constant temperature of 8 to 10 degrees and have an average humidity of 80 percent all year.
Now let’s get back to helping yourself to Roquefort cheese and avoiding the two most prevalent blunders.
To begin, never eat the creamy blue edge in the centre. Since it is the best component, that would be regarded extremely impolite. (I’m not sure if this is true, but my cheesemonger said males are the worst offenders!)
The second blunder is cutting a piece vertically from top to bottom — this isn’t fair to other guests! Following you, the person with the outer slice will get the largely salted crust, while the one with the middle slice will get the nicest creamy part with the delectable mold. Roquefort cheese should be cut from the center outwards toward the rind (i.e. in the shape of a triangle).
Roquefort is about an hour’s drive from Montpellier and Sète, and this tiny community produces all of the Roquefort cheese in the world. There were once 30 producers, but now there are only 7.
Is blue cheese moldy?
Blue cheese is a form of cheese manufactured with Penicillium cultures, which are mold cultures.
Mycotoxins are substances produced by certain species of mold that are poisonous to humans (1).
Mold spores, which are often fuzzy and white, green, black, blue, or grey, can grow on foods due to spoiling (2).
Unlike these molds, however, the Penicillium forms used to make blue cheese do not release toxins and are deemed safe to eat (3).
Penicillium is added after the curds have been drained and rolled into wheels during the cheesemaking process. After that, the blue cheese is aged for 2–3 months until it’s ready to eat.
Blue cheese’s characteristic taste and smell, as well as its signature blue and green veins and spots, are all due to Penicillium (4).
Blue cheese is created using Penicillium, a mold that gives it its distinct flavor, fragrance, and look. Penicillium, unlike other molds, does not create toxins and is therefore safe to eat.