How to Cut Cheese for Boards and Charcuterie

For the Brie

1. Slice the wheel in half. Then, slice wedges as you would a cake or a pie, as thick as you like.
2. To serve, place the entire wheel on your cheese board with the wedges cut out of half.

For Hard and Semi-hard Cheeses Like Cheddar Cheese

1. Block cheese can be cut in several ways. First, cut slices into ⅛ or ¼-inch thick slices. Serve them as-is fanned out on your board.
2. Second, cut the rectangles in half to make squares. Serve them in a pile or fanned out on your board.
3. Third, lay the rectangle flat on the cutting board. Cut the rectangle diagonally to make right triangles. Set these triangles on the 2nd longest edge with the longest edge (hypotenuse) facing up, alternate the direction of the pieces. See the article above for step-by-step photos.
4. Fourth, cut seasonal shapes out with metal cookie cutters. Cut a rectangle of cheese about ½-inch thick. Cut out your desired shape. Remove the excess cheese on the outside. Gently remove the shape from the cutter. Use a toothpick or knife if necessary.
5. Fifth, for wedge cheeses like Gouda or Gruyere, Lay the wedge down on the cutting board. Slice down perpendicular to the board. This will make a triangle that can be fanned out on your board.

For Soft, Spreadable Cheeses

1. For cheeses like a triple cram brie of soft goat cheese, keep the wedge whole and place a spreading knife next to it so guests can spread some on crackers or bread.

For Presliced Cheeses

1. Thinly sliced cheeses like Swiss, American, Provolone, and the like can be rolled into logs or folded like an accordion. Hold these together with a toothpick, if required.