- In the catering industry, a separate knife is used for each type of cheese.At home, you don't have to be so strict ... but that is up to you. It is recommended, if you want to avoid herbs or red smear affecting the flavor of the next cheese.
- The respective shape of the cheese determines how it should be cut.
- Cut equal pieces so that the cheese can be tasted in its entirety, from the rind to the core. The rind tells a lot about the history of the cheese and is part of the tasting experience. A naked cube of cheese remains anonymous.
The rind: a matter of taste
- In principle, natural rind can be eaten. Often, it is the rind that largely determines the character of the cheese. But: there is no rule here. Taste the cheese paste plain and with the rind and decide for yourself whether the rind is a culinary enrichment for you.
- For very aged cheeses or rinds broken down by mites, we recommend shaving them off thinly before eating.
- For a special taste experience, you can taste the cheese paste plain and with the rind and decide for yourself whether the rind is a culinary enrichment.
