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Cutting Cheese Portions

Each cheese is cut according to a precise pattern. Cheese does not offer a uniform taste throughout, so always cut it so that both the core and the rind are included
in the slice. All cheese portions must contain a part of the heel so that no one feels cheated, but also because the cheese's taste is never uniform: it is generally
more pronounced closer to the rind where the effects of the surface mould are more likely to manifest themselves. Discovering these subtleties is part of the pleasure
of tasting, so take care to always cut and share the rind properly.
To cut a whole cheese, point the tip of knife in the centre and slice outwards. For a piece of cheese that is already in a wedge-like shape, cut the tip crosswise
and then the base lengthwise. The cheese is cut using a knife that's been run under warm water then wiped, just as you would for Foie Gras.







Round cheeses such as Camembert,








Cut into wedge-like portions by starting from centre outwards.







Hard cheeses in a wheel such as Emmentaler, Comté, Jurassic...







First of all cut the wheel in two (half), then again in two (quarter). Starting from the  tip cut each quarter halfway crosswise, then cut from the rind lengthwise into  portions and finally cut each wedge into portions crosswise.


Square or block type cheese such as Pont l‘Evêque, Maroilles...








Cut into wedge-like portions by
starting from centre outwards.






Cylindrical type cheese such as Sainte-Maure de Touraine



Large cheese such as Brie, Coulommiers...






Cylindrical cheeses such as Fourme d‘Ambert







Cut in even cross-section slices.








Cut from the tip of the cheese or in strips from the first cut then in wedges-like portions from the centre.












 The cheese can be cut using a wire through the middle, like Roquefort in wedges or in the Aveyron fashion.