Have you ever experienced intercultural differences at a cheese platter, resulting in an argument over how to properly slice cheese? Of course, there's no absolute right or wrong, but we'll explain how it's done in France and what the French think when they don't slice their cheese. You could also call it a mere formality, because the rules for correct slicing are determined by the shape of the cheese. We'll explain what you need to keep in mind in this short film. Enjoy!
All facts at a glance:
- Which knife you use for which cheese depends on the consistency of the cheese:
> For hard cheese, use a cheese cleaver.
> Soft cheese and blue cheese are best cut with a classic soft cheese knife with the characteristic notches, as the cheese does not stick to it as much.
> For all other cheeses we use a long, slim knife with a smooth blade.
> At home, you'll be perfectly served with a practical all-rounder, such as the Opinel office knife . It cuts all types of cheese. - In general, the shape of the cheese determines how it should be sliced. The idea is to cut equal pieces so that each cheese can be tasted in its entirety, from the rind to the heart.
- For example, the famous Camembert is cut not into slices, but into pie-shaped pieces. This way, everyone who eats it gets the same amount of rind and heart.
And now have fun practicing and snacking!
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