Cutting French cheese properly is essential for enjoying it as intended, respecting its texture, flavor, and presentation. The approach depends on the cheese's shape, size, and texture. Here’s a guide to cutting French cheese the right way, with care and respect for tradition:

• 1. Respect the Shape: Cut the cheese so every piece includes a proportionate amount of rind and interior.
• 2. Use the Right Tools: Use a clean cheese knife, a wire cutter, or a cheese plane depending on the cheese type.
• 3. Keep It Neat: Avoid sawing or jagged cuts; aim for clean slices.
• 4. Portion Size: Cut small, bite-sized portions to ensure a tasting experience.

• Examples: Brie, Camembert, Saint-Nectaire
• How to Cut:
• Treat it like a cake—start at the center and cut into wedges.
• Each wedge should include both the creamy center and the rind.

• Examples: Sainte-Maure de Touraine, Bûche de Chèvre
  • How to Cut:
• Slice into even rounds across the log, about 1/2-inch thick.
• Ensure each piece retains a bit of the rind if present.

• Examples: Valençay, Pouligny-Saint-Pierre
• How to Cut:
• Slice vertically into triangular wedges from the top point to the base.
• This preserves the shape and gives everyone a fair share of the rind and interior.

• Examples: Maroilles, Livarot
• How to Cut:
  • Slice into rectangular strips, then into smaller bite-sized pieces if needed.
  • Ensure a balance of rind and paste in each piece.

• Examples: Comté, Beaufort, Emmental
• How to Cut:
  • Cut wedges from the edge of the wheel, then slice those wedges into thinner triangles.
  • For blocks, slice into sticks or cubes, depending on preference.

• 1. Soft Cheeses
  • Examples: Brie, Camembert, Pont-l'Évêque

1. Use a soft cheese knife with holes to prevent sticking.
2. Cut gently to maintain the cheese’s shape.

• Examples: Reblochon, Munster
• Technique:
  • Use a regular cheese knife and apply light pressure to avoid squishing.
  • Cut into even wedges or rectangular slices.

• Examples: Comté, Gruyère, Tomme de Savoie
• Technique:
  • Use a sharp knife or wire cutter to slice evenly.
  • Cut into thin strips, triangles, or cubes for serving.

• Examples: Roquefort, Bleu d’Auvergne
  • Technique:
    • Use a cheese wire or small knife to slice portions neatly.
    • Avoid excessive handling to preserve the structure of the cheese.

• Examples: Parmesan (Parmigiano-Reggiano), Mimolette
• Technique:
  • Use a special cheese chisel or knife to break off rustic chunks.
  • Do not slice thinly; these cheeses are best enjoyed in rough pieces.

• Room Temperature: Allow cheese to sit at room temperature for about 30 minutes before cutting and serving.
• Presentation: Use a wooden or slate board to showcase the variety of cheeses.
• Accompaniments: Offer complementary pairings like baguettes, crackers, fresh fruits, or nuts.

By following these techniques, you can cut and serve French cheese in a way that enhances its flavors and maintains its authenticity, earning respect from any cheese-loving guest. Bon appétit!