Cheese etiquette is one of those things everyone thinks they understand, right up until someone cuts a Brie like a birthday cake and the room goes quiet. Cheese has been eaten communally for thousands of years, which means it has quietly accumulated a set of social rules. Some are practical. Some are cultural. Some exist purely to stop chaos.

This is not about being snobbish. It is about respecting the cheese, the cheesemaker, and the people you are sharing it with. Cheese etiquette, at its best, makes cheese taste better. At its worst, it prevents arguments at dinner parties.

So here it is. Cheese etiquette 101. No wigs. No monocles. Just common sense, science, and a little restraint.

Why cheese even has etiquette

Cheese is one of the few foods that sits at the intersection of agriculture, microbiology, craft, and ritual. It is made slowly, often by hand, and eaten slowly, often together. That alone invites rules.

But there is also a very practical reason. Cheese is alive, or at least biologically active. Temperature matters. Moisture matters. Exposure matters. How you cut and serve a cheese affects how it dries out, oxidises, or collapses.

In other words, bad etiquette is not just rude. It can actively ruin the cheese.

Start with temperature (the most ignored rule)

Cold cheese is quiet cheese. Warm cheese speaks.

Most cheeses should be served at room temperature. Not “just pulled from the fridge and sweating nervously,” but properly tempered. This allows fats to soften, aromas to volatilise, and textures to relax.

As a rough guide:

• Soft cheeses need about 30 minutes out of the fridge
• Semi-hard cheeses need 45–60 minutes
• Hard cheeses can go even longer without harm

There are exceptions, but if a cheese feels fridge-cold to the touch, it is not ready. Serving cheese cold mutes flavour and exaggerates acidity and salt. It is the fastest way to make an extraordinary cheese taste ordinary.

Etiquette here is simple. Plan ahead. Cheese rewards foresight.

The order matters (yes, really)

Cheese has a tasting order for the same reason wine does. Strong flavours overwhelm delicate ones. Texture builds matter. Fatigue is real.

A classic progression looks like this:

1. Fresh cheeses
2. Bloomy rinds
3. Washed rinds
4. Semi-hard cheeses
5. Hard aged cheeses
6. Blue cheeses

This is not arbitrary. It follows increasing intensity of flavour, aroma, and salt. Jumping straight into a blue and then back to a fresh goat cheese is like brushing your teeth halfway through dessert.

On a shared board, etiquette means respecting the flow. If someone has arranged the cheeses in a deliberate order, follow it. They are trying to help you.

Cut the cheese properly (this is where most crimes happen)

Different cheeses are shaped differently for a reason. The goal is always the same: each person should get a fair share of rind and paste.

Wheels and wedges

For round cheeses, cut from the centre outward, like slicing a cake. Do not decapitate the nose of a wedge and leave the rest drying out. That pointed end is meant to be shared, not stolen.

Logs

Slice straight across. Every piece should include some rind. That rind is part of the flavour and texture, not decorative packaging.

Squares and rectangles

Cut diagonally from corner to corner, then continue parallel. This preserves balance and structure.

Bad cutting is not just selfish. It changes how the remaining cheese ages on the board. Etiquette, again, protects quality.

One knife per cheese (and why it matters)

Cross-contamination is real. Blue mould spores are enthusiastic travellers. Washed rind bacteria are even more sociable.

Using the same knife for multiple cheeses can transfer moulds, aromas, and moisture. It can also create some truly strange flavour combinations, none of them intentional.

Proper etiquette means:

• One knife per cheese, ideally suited to its texture
• If knives are limited, wipe thoroughly between cheeses
• Never drag blue cheese through a fresh cheese

This is not preciousness. It is basic microbiology.

Hands off the rind (mostly)

Rinds are edible in many cases, but they are not handles. Touching the cut face of cheese warms it, oils it, and leaves behind whatever your hands have recently encountered.

Use the knife. Or a pick. Or ask the host.

There are exceptions. Alpine-style cheeses and very hard cheeses are more forgiving. But soft cheeses especially suffer from excessive handling. Etiquette here overlaps neatly with hygiene.

Bread is a vehicle, not a shovel

Bread exists to support cheese, not to compete with it. Thick slabs of bread overwhelm delicate textures and flavours. They also encourage overloading, which turns a tasting into a construction project.

Break bread into bite-sized pieces. Add cheese thoughtfully. Eat in balance.

Crackers should be neutral. This is not the moment for rosemary, charcoal, or aggressively seeded chaos. Let the cheese do the talking.

Condiments are optional, not compulsory

Chutneys, jams, honey, and fruit can elevate cheese beautifully. They can also flatten it.

A good rule is to taste the cheese alone first. Then decide if it wants company. Some cheeses shine with sweetness. Others are deeply offended by it.

Etiquette means not drowning cheese before understanding it. A spoonful of quince paste is an accent, not a blanket.

Wine pairing etiquette (less is more)

Wine and cheese pairings are famously misunderstood. Big red wines and cheese often fight rather than flirt. Tannins and fat can clash, leaving bitterness behind.

Better matches tend to be:

• White wines with good acidity
• Sparkling wines
• Light reds with low tannin
• Fortified wines with blue cheeses

But etiquette is not about rules. It is about generosity. Offer choices. Do not insist someone must love your pairing. Taste is personal.

Also, water on the table is not an insult. It is a kindness.

Know when to stop talking

This may be the most important rule.

Cheese invites commentary, but it does not require a lecture. Pointing out flavours is helpful. Dominating the conversation is not. Give people space to taste, think, and react.

If someone says they like a cheese, that is enough. They do not need correcting, educating, or gently guided toward a more “accurate” experience.

Etiquette is hospitality. Not performance.

Cultural context matters

Cheese etiquette is not universal. In France, cheese often appears after the main course, before dessert. In Italy, it may be integrated throughout the meal. And in the UK, it might replace dessert entirely.

In some cultures, eating the rind is expected. In others, it is politely avoided. In some places, cheese is eaten with the hands. In others, always with cutlery.

Good etiquette means observing before acting. Follow the lead of the table you are at, not the rules you brought with you.

Hosting with confidence

If you are the one serving cheese, your role is not to impress. It is to make people comfortable.

Label the cheeses if you can. Mention milk type for allergies. Offer a rough tasting order without enforcing it. Provide enough knives, napkins, and space.

And most importantly, relax. Cheese responds badly to stress.

The one rule that beats all others

Do not police joy.

If someone loves a combination you would never choose, let them. If someone cuts imperfectly but with enthusiasm, guide gently or not at all. Cheese is food, not a test.

Etiquette exists to support pleasure, not suppress it.

Final thoughts

Cheese etiquette is really just applied empathy. It is about thinking ahead, sharing fairly, and respecting both the product and the people around it.

Get the basics right. Temperature. Cutting. Order. Clean tools. After that, trust your instincts and enjoy the moment.

Because at the end of the day, the best cheese etiquette is making sure everyone leaves the table happy, satisfied, and just a little bit tempted to go back for more.

Want more cheese science (and fewer cheese crimes)?

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Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheese Etiquette 101 (How Not to be *That* Person at the Cheese Board) appeared first on Cheese Scientist.

SEE ALSO: Jonah’s 10 Commandments of Cheese (how to be a righteous turophile) → 

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Why do we need different cheese knives?

Without a doubt, the main reason why you need more than one knife when serving cheese is to avoid cross-contamination. Believe me when I say that you don’t want bits of your Roquefort ending up on your Brie. This will ruin the entire sensorial journey a cheese board is meant to take you on. 

So, we’ve ascertained that we need one knife for each cheese on a cheese platter. But why do the knives have to be designed differently? The main reason for this is to adapt the knife to the texture of the cheese. Specialty cheese knives are designed to be easy to use on specific cheeses, and to leave as much of the cheese on the board as possible. 

Without further ado, let’s dive into the essential cheese knives that all cheese entertainers need. With each knife, we’ll give you a short description and examples of cheeses that you can use them with.  

1. Chef’s Knife

While the chef’s knife obviously isn’t specifically a cheese knife, it is still a must for cheese lovers. Indeed, it is the perfect tool for portioning pressed cheeses with semi-hard to hard textures before serving.

Having said that, you will not want to use the chef’s knife on your cheese board itself. There are many different types of cheeses that you can prep using this knife and some great examples are Emmentaler, Manchego, Cheddar and Raclette. 

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2. Parm Knife (Tagliagrana)

The Tagliagrana is an Italian tear drop or almond-shaped knife that has a very sharp pointy edge. As you’ve probably guessed, the aptly named Parm knife is the ultimate knife for stabbing hard cheeses and breaking off chunks.

Due to its compact size, it is a great knife to have on your cheese platter if you’re serving the likes of Parmigiano Reggiano, Grana Padano, Mimolette or Gouda. 

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3. Open Blade Knife (Lame Ajourée)

This particular cheese knife takes aesthetics and functionality to the next level! You will definitely bring an air of sophistication to your cheese board by presenting an open blade knife with your cheeses. But even more importantly, this knife is designed to cut soft cheeses without sticking to them.

Indeed, the holes in the blade minimise the surface area of contact with the paste of the cheese. You can use an open blade knife to cut just about any soft cheese. And some great examples are Camembert, Mozzarella, Roquefort and Epoisses. 

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4. Flat Cheese Knife (Chisel Knife)

Also known as a chisel knife, the flat cheese knife is another great cheese board knife. The unique shape and size of this cheese knife allows the user to hold the handle in one hand and cut firm cheeses by bringing down the blade in a vertical motion.

The types of cheeses you can use this knife with will be firm but not quite as hard as the ones you cut with a Tagliagrana. Some examples include Manchego, Provolone, Gouda and Asiago. 

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5. Cheese Spreader

Some cheeses are simply too soft to cut with a sharp knife. And that is exactly why you need a cheese spreader as part of your knife collection. This blue edged knife is very similar to a butter knife and you will use it in a very similar manner.

The cheese spreader will help you spread Cream Cheese or Fresh Chèvre on a bagel or toast. And also, soft washed rind cheeses like Mont d’Or or Epoisses onto a piece of warm crunchy baguette.  

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6. Pronged Cheese Knife (Couteau à Double Pointe)

At number 6 on our list, we find the first dual purpose cheese knife. Indeed, the pronged cheese knife serves both as a cutting tool and also a picking device for serving or eating cheese. Some of its best features are its sharp and narrow blade (can cut through even semi-hard pressed cheeses) and the two little prongs that almost function like a fork.

You will probably use a different knife for your soft cheeses but the pronged cheese knife is great for cheeses with a semi-firm texture such as Gruyère, Havarti, Comté and Stilton. 

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7. Cheese Harp (Lyre)

We all love a pristine smooth surface on the cheeses we serve right? Well, while the chef’s knife is a great tool for prepping firm cheeses, it is likely to damage the surface of softer cheeses. And that is exactly why you need a cheese harp.

This specialty tool comes with a very thin wire that will cut right through soft cheeses such as Bûche de Chèvre, Mozzarella, Roquefort and Robiola. Subsequently, you will be able to present your soft and semi-soft cheeses at their aesthetic best on your cheese board. 

8. Slim Blade Cheese Knife (Couteau à Longue et Fine Lame)

Speaking of soft cheeses, the slim blade knife is a great alternative to the open blade knife. Despite their very different designs, both knives excel at cutting soft oozy cheeses because of their small surface area.

One additional feature with the slim blade knife though is the offset between the handle and the blade. This allows you to cut all the way through to the bottom of the cheese without having to lift it up. Using the slim blade knife, you can cut cheeses such as Gorgonzola Dolce, Stinking Bishop, Brillat-Savarin and Taleggio. 

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9. Narrow Plane Knife

While this particular knife is quite similar to the flat cheese knife, it does have one feature that distinguishes it. Most narrow plane knives will have a sharp edge along the long side of the blade.

Thanks to this design, you can use it both as a chipping tool and also as a hand-held knife to cut small pieces of cheese. Examples of cheeses you can cut with a narrow plane knife include Jarlsberg, Cheddar, Gruyère and Edam. 

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10. Cheese Cleaver

How’s this for a statement knife! The cheese cleaver will allow you to cut through cheeses with semi-hard to hard textures. But one point of difference between this knife and the Tagliagrana and Flat Cheese Knife is the width of the blade.

Due to its extra wide blade, the cleaver is the best knife to cut through thick blocks of cheese. You can use your cheese cleaver to cut the likes of Emmental de Savoie, Beaufort, Cheddar and Colby. 

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11. Cheese Grater

While it might seem a bit basic compared to some of the knives we’ve discussed so far, the humble cheese grater is an absolute must for any cheese lover. Of course, you won’t be using this “knife” when presenting cheese on a board or plate.

But it is nevertheless an essential tool when cooking with cheese. Whether you’re making pizza, lasagne or Mac N Cheese, you will want to freshly grate your cheese just before cooking. And some great cheeses you can use this tool on include Parmigiano Reggiano, Pecorino, Cheddar and Comté. 

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12. Cheese Plane

Some cheeses need to be served in very thin slices. The reasons for this might include melting or maximising the surface area of contact for organoleptic reasons (aroma and taste). And even the most skilled chef cannot cut a slice of cheese as thinly as a cheese plane will.

Moreover, this knife will allow you to give samples of cheese from a cut wheel or block to your guests to taste. You can use your cheese plane with cheeses such as Ossau-Iraty, Fontina, Gjetost and Gouda. 

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13. Girolle

Finally, the last knife on our list is also the most indulgent one of them all! Without a doubt, this is the only knife that was actually designed for one (yes, only one) cheese by the Swiss. The cheese we’re referring to is, of course, Tête de Moine. And the Girolle is the best way to serve this raw milk pressed cheese.

Other than the show-stopping aesthetics of a cheese flower, the Girolle also maximises the surface area of the cheese for a heightened sensorial experience. Some other cheeses you can turn into flowers using a Girolle include Tomme de Chèvre, Petit Basque and Pecorino. 

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Conclusion: You can never have too many cheese knives

Thank you for reading our post on the essential cheese knives that all cheese lovers need. As you can see, there are many different varieties of knives, and they all serve a purpose. A couple of serving tools worthy of mention are the cheese fork and cheese spoon. But since they are not technically knives, we didn’t include them in this list. 

Now that you know which cheese knives to use, you are ready to learn how to cut different types of cheese. You can find our complete guide to cutting cheese in this post here.

What are your go-to cheese knives when serving cheese? Let me know in the comments. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 13 Essential Cheese Knives (& What Cheeses To Cut With Them) appeared first on Cheese Scientist.

BUY NOW: Entertain in style with this awesome Boska Girolle Cheese Curler →

About Tête de Moine

Originating from the Swiss Jura region, Tête de Moine cheese, meaning “Monk’s Head”, is a culinary treasure steeped in history.

Crafted using traditional methods dating back to medieval Swiss monasteries, this cheese embodies centuries of expertise. Its semi-hard, supple texture and earthy, nutty aroma create a delightful sensory experience. When you taste Tête de Moine, you’re met with a harmonious blend of savoury and slightly sweet notes, leaving a lingering richness that is utterly irresistible.

How to serve Tête de Moine

Whether you choose the traditional Girolle or a sharp cheese knife, finesse in your cuts is key. Moreover, serve Tête de Moine at its best by allowing it to reach room temperature, enhancing its full flavour profile.

Pair this exquisite cheese with fresh fruits like pears and grapes for contrast. And add the satisfying crunch of crusty bread or buttery crackers. Elevate the experience with drizzled honey or scattered roasted nuts.

When it comes to beverages, a glass of crisp Chardonnay or a light-bodied Pinot Noir complements Tête de Moine’s richness. Arrange the cheese rosettes or slices in a circular pattern to showcase its unique texture, transforming your cheese platter into a work of art.

Embrace the artful balance of tradition and creativity, and savour every moment of this culinary masterpiece.

What is a Girolle?

Now, onto the tools of the trade. Meet the Girolle, the magician behind those beautiful cheese rosettes. This nifty device consists of a rotating platform and a sharp blade. It’s your ticket to cheese-cutting perfection.

This unique cutting device is a relatively recent Swiss invention that finds it roots in Lajoux in the Swiss Jura region. It was first made in 1982 by Nicolas Crevoisier who wanted to create a tool that could efficiently slice Tête de Moine. 

The Girolle consists of two main parts, a circular wooden base and a stainless steel knife with handle that sits on top. The operation is pretty straight forward and, actually, a lot of fun!

Fast forward almost four decades and the Girolle is now synonymous with Tête de Moine. The original makers, Girolle Originale, have sold more than 3 million units worldwide and it is available in all countries where Tête de Moine is exported to. 

Step-by-step guide to cutting Tête de Moine cheese

So, now you know that you need a Girolle. But how do you use this wondrous contraption?

1. Preparing the cheese: Take your Tête de Moine straight from the fridge. A cold cheese will have a slightly firmer texture which will help with the cutting.
2. Cut the cheese wheel in half horizontally: This aligns the cheese with the height of the Girolle. Furthermore, it will allow the blade to go through the exposed paste of the cheese rather than the rind.
3. Setting up the Girolle: Assemble your Girolle, ensuring the blade is sharp. Adjust the thickness of the rosettes according to your preference.
4. Place the half-wheel of cheese on Girolle: Hold the half-wheel with the uncut rind at the bottom, gently press it onto the metal spike on the Girolle. Slide the cheese all the way down until it lies on the wooden base.
5. Using the Girolle: Gently press the Girolle’s blade onto the cheese and rotate. Voilà! Delicate cheese rosettes will start to form. Keep rotating until you have a perfect rosette.

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Why is Tête de Moine served this way?

There’s a reason why serving Tête de Moine with a Girolle is considered the epitome of culinary elegance. Undoubtedly, the girolle unveils the true essence of this exceptional cheese in ways that other methods simply cannot replicate.

Precision and presentation

Firstly, the Girolle allows for precision in cutting, creating thin, even rosettes with a consistent thickness. This uniformity not only enhances the visual appeal but also ensures each bite delivers a perfect balance of flavours and textures.

The resulting rosettes, resembling delicate edible flowers, are a testament to the cheese’s craftsmanship.

Enhanced flavour release

The act of rotating the Girolle blade against the cheese wheel promotes a gradual release of flavours. This process, akin to aerating a fine wine, allows the intricate taste profiles of Tête de Moine to develop fully.

Each rosette, carefully shaped by the Girolle, encapsulates the cheese’s rich aroma and nuanced flavours, creating a culinary experience that is unparalleled.

Preservation of texture

Tête de Moine is known for its velvety texture, and the Girolle ensures this characteristic is preserved. The gentle rotation of the blade prevents undue pressure on the cheese, preventing it from crumbling or losing its suppleness.

The resulting rosettes retain the cheese’s smoothness, creating a melt-in-your-mouth sensation that is both luxurious and delightful.

Aesthetic charm

Beyond the culinary benefits, the Girolle imparts an element of artistry to the presentation of Tête de Moine cheese. The process of transforming a solid wheel into a bouquet of cheese rosettes is a visually captivating experience.

The circular arrangement of rosettes, reminiscent of the cheese’s original form, elevates the cheese platter into a work of culinary art.

In essence, the Girolle is not just a tool; it is the gateway to unlocking the true potential of Tête de Moine cheese. It transforms a humble cheese wheel into a masterpiece, inviting connoisseurs to indulge in the full spectrum of flavours and textures that this exceptional cheese has to offer.

So, if you truly want to experience Tête de Moine in all its glory, let the Girolle be your guide, ensuring each serving is a gastronomic revelation.

What can I do with leftovers?

After indulging in the delightful art of creating Tête de Moine rosettes with your Girolle, you might find yourself with leftovers. Preserving the remaining cheese is essential to maintain its exquisite flavour and texture.

Here’s how you can store your Tête de Moine cheese with care:

1. Wrapping and sealing: Once you’re done creating your cheese rosettes, wrap the remaining Tête de Moine in parchment paper. The paper allows the cheese to breathe while protecting it from external odours. Ensure the cheese is wrapped snugly but not too tight, allowing for a bit of air circulation.
2. Airtight container: Place the wrapped Tête de Moine in an airtight container. A plastic or glass container with a secure lid works best. The airtight seal prevents the cheese from drying out and preserves its moisture, ensuring it remains succulent and flavourful.
3. Refrigeration: Store the container in the refrigerator, preferably in the cheese or vegetable drawer where the temperature and humidity levels are stable. Avoid the compartments on the refrigerator door, as they might not provide the consistent coolness and moisture that Tête de Moine requires.
4. Consume promptly: While Tête de Moine can last in the refrigerator for a few days when stored properly, it’s best enjoyed fresh. Try to consume the leftover cheese within a reasonable timeframe to experience its optimal taste and texture.

By following these steps, you can savour the remaining Tête de Moine cheese just as much as when you first cut into it. Proper storage ensures that every bite maintains the cheese’s unique character, allowing you to relish the essence of this exceptional culinary delight even after the initial serving.

What if I don’t have a Girolle?

Not having a Girolle doesn’t mean you can’t enjoy the delightful experience of Tête de Moine cheese! There are several alternative methods you can use to create beautiful cheese rosettes without this specific tool.

Here are a few techniques you can try:

1. Cheese plane or vegetable peeler: A regular cheese plane or a vegetable peeler can work wonders. Hold the cheese firmly and carefully slide the cheese plane or peeler across the surface of the cheese, creating thin, delicate slices. Then, gently curl these slices to form rosettes.
2. Sharp knife: A sharp chef’s knife can be used to create thin slices of Tête de Moine. Start by cutting thin slices from the edge of the cheese wheel. Once you have several slices, stack them together and roll them into a rosette shape.
3. Melon baller: If you have a melon baller in your kitchen, use it to scoop out small, round portions of Tête de Moine. This method works especially well if the cheese is slightly softened. Press the melon baller firmly into the cheese and rotate it to create small cheese balls.

What other cheeses can I cut with a Girolle?

Whilst the Girolle was invented for Tête de Moine, it can actually be used for any cylindrical cheese of similar size. The wheels are typically 10-15 cm (4-6 in) in diameter and height and they weigh around 800 g (1.75 lbs). Some popular examples include Tomme de Chèvre, Petit Basque and small format Pecorino.

While experimenting with other cheeses, it’s important to choose varieties that are semi-hard to hard. This is because softer cheeses may not hold their shape well with the Girolle. Always consider the specific texture and consistency of the cheese before attempting to cut it with this tool.

Conclusion

To conclude, cutting Tête de Moine with a Girolle is not merely a culinary technique but an art form. The Girolle, with its grace and precision, transforms a simple cheese wheel into a masterpiece. And in doing so, unravels layers of flavour and texture with each delicate rosette.

In every spin of the Girolle, we honour centuries of cheesemaking tradition and the craftsmanship of those who brought Tête de Moine to life. The rosettes, like edible petals, not only tantalise our taste buds but also please our eyes, transforming any ordinary gathering into a feast for the senses.

So, as you embark on your own cheese-slicing adventures, remember the gentle rotation, the careful shaping and the artful presentation. Let the Girolle be your guide as you explore the world of cheese. And turn a simple cheese platter into a canvas for culinary creativity.

BUY NOW: Curl your favourite hard cheese with this amazing Boska Girolle Cheese Curler →

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How To Cut Tête de Moine (Using A Swiss Girolle Curler) appeared first on Cheese Scientist.

SEE ALSO: The history and production of Parmigiano Reggiano → 

All videos and images used in this blog post are credited to the Parmigiano Reggiano Consortium.

Parmigiano Reggiano: The king of Italian cheeses

Parmigiano Reggiano, often referred to as the “King of Cheeses“, hails from the Emilia-Romagna region in Italy. Crafted from raw cow’s milk, it undergoes a meticulous ageing process, resulting in a cheese renowned for its nutty flavour and granular texture.

The cheese boasts a complex flavour profile, ranging from fruity and nutty to savoury and slightly salty. Moreover, its aroma is rich and earthy, evoking a sense of tradition and craftsmanship.

The Parmigiano Reggiano wheel: A northern Italian icon

A Parmigiano Reggiano wheel is a masterpiece, a result of centuries-old craftsmanship and tradition. It takes about 550 L of milk to produce one massive wheel of cheese.

Dimensions of the wheel

Parmigiano Reggiano DOP is cylindrical in shape, with a diameter of 35-45 cm (14-18 in), a height of 20-26 cm (8-10 in), and an average weight of 40-42 kg (88-92 lbs).

The rind of Parmigiano Reggiano is smooth and hard, a stark contrast to the smooth interior of the cheese. This hard and thick (about 1 cm) rind develops during the ageing process as the cheese dries and hardens, creating a protective layer around the precious inner paste.

Flavour infusion

While the inner paste of Parmigiano Reggiano is the star of the show, the rind is not to be overlooked. Parmigiano Reggiano wheels are traditionally aged in large, well-ventilated warehouses.

The exposure to specific environmental conditions, including temperature and humidity fluctuations, influences the ageing process. These conditions contribute to the rind’s unique flavour profile, infusing it with the essence of the ageing cheese.

Cheesemongers and connoisseurs often appreciate the unique taste of the rind, considering it a delicacy in its own right. And the best way to explore this flavour is by cooking the rind in your favourite soup or pasta sauce.

Before cutting your wheel of cheese

Inspect your wheel of Parmigiano Reggiano

Let’s get started. First, inspect the cheese wheel for any cuts or deep cracks, and carefully examine the condition of the rind. Clean it thoroughly with a cloth to remove any grease or dust.

Next, look for the distinctive marks on the cheese. These include the certification mark, the month, and the year of ageing. The unique three or four-digit number identifies the dairy where the cheese was produced.

You can easily find out the dairy’s information by visiting the Parmigiano Reggiano consortium’s website.

Additionally, check for the casein tag on the bottom of the wheel; it serves as a unique tracking code for each cheese. Finally, ensure there is an EC inspection stamp on the lower side of the cheese wheel for authenticity and quality assurance.

Setting up your workstation

Ensure that the cheese wheel has reached room temperature and has been kept outside the cold room for a minimum of 24 hours. Position the wheel at a suitable height and angle that allows you to apply the necessary pressure for cutting.

If you notice any traces of grease, make sure to dry them thoroughly. This step will facilitate easier handling of the cheese.

Using the correct knives

When it comes to cutting a wheel of Parmigiano Reggiano, having the right tools is essential. Enter the tagliagrana knives, a set of specialised tools designed to handle this culinary masterpiece with finesse and expertise.

To crack open your wheel of Parmigiano Reggiano, you will need the following tagliarana knives:

• One hook knife 
• Two Parmesan cheese knives 
• One knife with a serrated tip  
• One cheese spatula 

How to cut a wheel of Parmigiano Reggiano

Now, it’s time to determine how to open the wheel. You have two options: 

1. Vertical Cut: This method is more practical and is ideal for use in a store setting.
2. Lateral Cut: The lateral cut is more elaborate and showy. It’s perfect for events such as buffets, trade fairs, or whenever you’re presenting in front of an audience.

Vertical cut: Step-by-step instructions to carve Parmigiano Reggiano vertically

Cutting into halves

To initiate a vertical cut, position the wheel horizontally and draw a central line across it using a Parmesan cheese knife, effectively dividing a flat portion into two semicircles.

Using a hook knife, cut into the rind along the guide line, proceeding down the side.

Flip the wheel over and repeat the process, completing the rind cutting. To turn the wheel effectively, stand it upright, rotate it, and gently place it back down.

Insert a serrated-tip knife precisely into the centre of the flat part, ensuring it remains perfectly straight. Then, slide the Parmesan cheese knife into the edge where the flat part meets the side, ensuring the correct angle.

Rotate the wheel and insert the second Parmesan cheese knife. Wait briefly, remove all three knives, and flip the wheel over. Repeat the procedure on the opposite flat side, patiently awaiting a vertical crack to emerge.

Now, the wheel can be cracked open into two halves.

Cutting into quarters

For further slicing, take one half and use a hook knife from the centre to the side. Flip the wheel, repeating the same steps. To finish marking the rind, insert the serrated-tip knife, creating a fracture line.

Insert a Parmesan cheese knife where the flat part meets the side, turning the half wheel around and repeating the step. It will now divide into two quarters.

Cutting into eighths

Now, divide the wheel into two eighths. Choose the most stable side of the quarter and start working from there.

Mark the rind, using the serrated knife and then the Parmesan cheese knife. Turn the wheel over and separate the two halves with a serrated knife on the cheese side, taking care not to damage the upper part.

At this point, you have successfully divided the Parmigiano Reggiano wheel into two eighths.

Lateral cut: Step-by-step instructions to carve Parmigiano Reggiano laterally

Start by positioning the cheese wheel vertically.

Cutting into halves

Using a hook knife, mark the rind by following the line of the central dot between the words “Parmigiano” and “Reggiano”.

Sink the serrated cheese knife deep into the mark, repeating the process while rotating the wheel. Alternate between the Parmesan cheese knife and a serrated one.

Once you’ve circled the wheel, if the halves haven’t loosened, repeat the procedure. This time, use the spatula. The wheel will naturally separate into two halves.

Cutting into quarters

Place the half wheel with the flat side up, marking a midline on the flat part with a hook knife. Continue cutting down the side.

Insert the spatula into the centre and push the Parmesan cheese knife into the crust. Lift and lower it, ensuring a proper notch in the side. Rotate the wheel and repeat the process.

Next, flip the wheel upside down. Insert the spatula into the exposed cheese’s centre, then continue the process by turning the half wheel.

You’ll notice a fracture line forming. Separate the half wheel, resulting in two quarters of Parmigiano Reggiano.

Cutting into eighths

Arrange the quarter with the rind facing up. Use a hooked knife, cutting from the centre of the fracture line outward on the flat part, and then on the side.

Repeat this operation with a Parmesan cheese knife to divide the two quarters.

Turn the quarter and separate the cheese using both knives, starting with a spatula and then a Parmesan cheese knife.

Congratulations, you’ve successfully divided the Parmigiano Reggiano into two eighths.

How to portion Parmigiano Reggiano

To continue with the portioning process, place the eighth of the wheel with the cheese facing downward. Take the Parmesan cheese knife and draw a line to divide the eighth in half.

Insert the point of the Parmesan cheese knife and push it down, employing a consistent up-and-down motion. When you reach the side rind, make a sharp downward cut.

Now, with the inner cheese facing upwards, replicate the cut, alternating between the spatula and the Parmesan knife. Insert the point of the Parmesan cheese knife, ensuring the blade splits the rind. Repeat this process along the entire line.

Flip the eighth over and mark the midline with a spatula. Utilise the Parmesan cheese knife to separate the cheese, repeating this process for the remaining triangles.

If you intend to cut smaller portions, use horizontal cuts to maintain an appropriate cheese-to-rind ratio. Alternatively, remove the rind from the flat part and then proceed with the horizontal cuts.

Always remember, precise portioning not only enhances presentation but also reduces waste, ensuring maximum utilisation of the exquisite Parmigiano Reggiano cheese.

How to wrap Parmigiano Reggiano

For the utmost quality, Parmigiano Reggiano cheese should be cut and graded upon customer request. For practical purposes, you can pre-package the cheese a day or two in advance.

When pre-packaging, there are two methods to consider:

1. Using clear food wrap: Wrap the cheese securely with clear food wrap, ensuring it is well-sealed to maintain freshness.
2. Using wax paper: After cutting the cheese, wrap it in wax paper, ensuring it is tightly sealed to preserve its flavours and texture.

By adhering to these practices, you can uphold the integrity and freshness of Parmigiano Reggiano cheese, ensuring customers receive the finest product possible.

How long can you keep Parmigiano Reggiano

Entire wheel

You can store the entire wheel of Parmigiano Reggiano for several months under conditions resembling those of an ageing storeroom. Of course, you will want to regularly clean the rind to maintain its freshness.

Furthermore, you must maintain a temperature range of 16-18°C (61-64°F), with low lighting and a high level of relative humidity.

Portioned pieces

For freshly portioned products, they can be stored in the refrigerator for several days in an airtight container, a transparent food bag, or wrapped in transparent food wrap.

If you notice a thin layer of fat or mould, don’t be alarmed. You can restore the cheese to its prime condition by removing the affected parts and cleaning the surface.

For further information and valuable tips, visit the consortium’s website, where you can find a wealth of useful resources.

Conclusion

In the world of cheese, Parmigiano Reggiano stands as an epitome of craftsmanship and flavour. As we’ve journeyed through this comprehensive guide, you’ve discovered the intricate art of cutting this iconic Italian cheese, transforming a seemingly daunting task into a skilled craft.

Understanding the origins, properties and dimensions of the Parmigiano Reggiano wheel is the foundation upon which every cheesemonger builds their expertise. From meticulous preparation, identification, and choosing the right knives to the delicate process of cutting and storing, each step plays a crucial role in preserving the integrity of this culinary treasure.

By embracing the knowledge shared here, you’ve not only learned the techniques but also the respect and admiration this cheese deserves. The careful attention given to every slice ensures that the legacy of Parmigiano Reggiano continues, delighting the palates of cheese connoisseurs around the world.

As you embark on your cheese-cutting journey, remember that Parmigiano Reggiano is more than a cheese—it’s a testament to tradition, quality, and the artistry of cheesemaking.

So, with your newfound expertise, share the joy of this delectable cheese, enhancing the experiences of those fortunate enough to savour your expertly cut Parmigiano Reggiano. Happy slicing!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

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