How to cut cheese for cheese & charcuterie boards

A beautiful charcuterie board is a perfect way to welcome guests, and the secret to a memorable one often lies in the presentation.

In this post, you’ll find out how to cut the most popular types of cheeses – including Manchego, Cheddar, Camembert, and more. We’ll cover what type of knife you’ll need, share useful short video instructions, and explain a few principles on how to create the perfect cheese pairings.

Ways to cut cheese for cheese & charcuterie boards

Hard Cheeses: Create Rustic Chunks

Best for: Very hard, aged cheeses like Parmigiano-Reggiano, Pecorino, or Aged Gouda. These cheeses have a beautiful, crystalline texture that you want to show off. Slicing them neatly is nearly impossible and works against their natural character.

Best Knife: A pointed-tip spade knife or the tip of a sturdy paring knife.

How to do it: Instead of slicing, use the tip of a pointed cheese knife (a paring knife also works) to pry off bite-sized, rustic chunks. Stick the tip in and gently twist. The cheese will break along its natural fissures, creating beautifully irregular pieces that are perfect for picking up and nibbling.

Block Cheeses: Cubes, Slices & Triangles

Best for: Semi-hard cheeses sold in a rectangular block, like Cheddar.

Best Knife: A cheese cleaver or a wide, flat chef’s knife provides the leverage needed for clean, straight cuts.

How to do it:

Slices: Cut the block into slices about 0.5 cm (¼ inch) thick.
Cubes: Cut the block into 1.5 cm thick slices, then cut those slices into 1.5 cm wide strips. Finally, cut across the strips to create perfect cubes.
Triangles: Cut the block into slices, then cut each slice diagonally in half.

Presentation:

The Fan: Arrange the slices or triangles in an overlapping, fanned-out line.
The Pile: Create a generous, inviting pile of the cubes. This encourages guests to dig in.
The River: Place slices in a winding “S” shape across the board to create a sense of flow.

Hard Cheeses (Wedge): Triangles & Strips

Best for: Semi-hard cheeses sold in a wedge or triangle shape, like Manchego or Aged Gouda. Wedge-shaped cheeses have a unique look that you can use to your advantage.

Best Knife: A thin, sharp knife (a paring knife works well) or a pointed-tip knife (spade knife).

How to do it:

Triangles: Lay the wedge on its side and slice it into triangles. This is a classic and elegant look that follows the cheese’s natural shape.
Strips: Alternatively, you can cut the thin end of the wedge into long strips and the thicker end into triangles for more variety.

Presentation: Once sliced, you can arrange the pieces lying flat and fanned out, or stand them up in an alternating checkerboard pattern for a more dynamic look.

Crumbly Cheeses: Embrace the Crumble

Cheese: Blue cheeses like Gorgonzola, Roquefort, Stilton, and fresh Feta. Like hard cheeses, the beauty of these is in their texture. Don’t try to force them into neat shapes.

Best Knife: Pointed knife.

How to do it: Simply use the tip of a knife to break the cheese apart into crumbles. You can either serve these in a small bowl or in a rustic pile directly on the board.

Alternatively, place the wedge on the board and provide a small fork or knife for guests to serve themselves.

Soft Cheeses (Round)

Cheese: Rind-on soft cheeses like Brie and Camembert. These cheeses are often the centerpiece of the board, so you want to present them in a way that is both beautiful and inviting.

Best Knife: A soft cheese knife (with holes in the blade to prevent sticking) or a sharp knife dipped in hot water and wiped dry.

How to do it: For easier serving, pre-slice the entire wheel into wedges, just like a cake. Cut the wheel in half, and then cut each half in half again to create quarters. You can then cut each quarter into 2 or 3 smaller wedges.

Pro Tips:

Always cut Brie or Camembert when it is cold, directly from the refrigerator. This ensures clean cuts and prevents the creamy cheese from smushing.
To keep the wedges looking neat, wipe the knife clean after each cut.

Goat Cheese (Log)

Cheese: Soft, log-shaped cheeses.

Best “Knife”: Unflavored dental floss or a thin wire cheese slicer.

How to do it: Soft, log-shaped cheeses can be tricky to cut without squishing. There’s a simple trick to avoid this. Take a piece of unflavored dental floss and hold it taut between your hands. Press it down through the log to create perfectly clean, round slices. A cheese wire or a thin, sharp knife dipped in hot water will also work. To keep the rounds looking neat, wipe the floss/knife clean after each cut.

Presentation: Arrange the clean-cut rounds in an overlapping, fanned-out line, or create a small, neat stack. This looks elegant and makes it easy for guests to pick one up.

A Simple Guide to Perfect Cheese Pairings

The secret to great pairings is balance and contrast. You want to pair a cheese with something that complements its flavor or provides a contrasting texture. Think salty with sweet, or creamy with crunchy.

Something Sweet

Sweetness cuts through the richness and saltiness of cheese, creating a perfect balance.

Classic: A drizzle of honey, fig jam, or apricot preserves. These are fantastic with almost any cheese, from sharp cheddar and salty blue cheese to creamy Brie.

Low-Carb: A small handful of fresh berries like raspberries or strawberries, adds a pop of color and sweetness that pairs beautifully with soft cheeses like Brie and Chèvre.

Something Salty & Savory

This enhances the cheese’s own savory notes.

Cured Meats: Salty prosciutto is a classic with nutty Parmesan. Spicy chorizo is a perfect match for buttery Manchego. Salami goes well with almost everything, especially cheddar.

Olives & Pickles: The bright, briny flavor of olives and cornichons cuts through the richness of creamy and semi-hard cheeses.

Nuts: Walnuts are a classic with blue cheese. Almonds are fantastic with Spanish Manchego. Pecans are delicious with creamy Brie.

Something Crunchy

Texture is just as important as flavor! A good crunch provides a satisfying contrast to the cheese.

Low-Carb: Cucumber slices, celery sticks, bell pepper strips, and low-carb crackers (like flaxseed) provide a fresh, crunchy base.

Classic: Water crackers, sliced baguette, or crisp apple and pear slices are traditional and delicious options for any cheese.