How to cut cheese the right way — proper cutting techniques for wedges, rounds, pyramids, and blocks so everyone gets a fair share of rind and paste.
There's an art to cutting cheese, and it's not just about looks — cutting cheese correctly ensures everyone gets a fair share of the prized parts (the creamy center and the flavorful rind). Here's a guide to the right way to cut each cheese shape.
Why How You Cut Matters
Many cheeses are not uniform — the center and the rind, or the tip and the back of a wedge, differ in flavor, texture, and desirability. The center of a soft cheese is often creamier and milder, while the rind area is more intense. Cutting correctly distributes these parts fairly, so no one is left with all rind or all paste. It also keeps the cheese looking neat and presentable. The guiding idea: cut so each piece has a representative share of rind and interior.
Wedges (from a Round)
A wedge cut from a round (like a wedge of brie or a piece of a wheel) should be cut into smaller wedges lengthwise — slicing from the pointed tip toward the rind/back — so each piece gets some of the tip and some of the rind. The classic mistake is to cut off the tip (the creamy point), leaving others with only the rind. Cut the wedge into long, thin triangles like slicing a pie, so everyone gets a fair share from tip to rind.
Round Soft Cheeses
Small whole rounds (like a small brie, Camembert, or goat cheese round) are cut like a pie or cake — into wedges radiating from the center to the edge. This gives each piece an equal share of the creamy center and the rind. For a larger wheel, cut a wedge first, then slice that wedge into smaller triangles as above. Avoid scooping out just the soft middle.
Pyramids and Cones
Pyramid- and cone-shaped cheeses (like Valençay or a pyramid goat cheese) should be cut from the top down into wedges, like slicing a cake from the peak, so each slice has some of the point and some of the base. This distributes the ratio of rind to interior evenly. Cut down through the apex into triangular wedges.
Logs and Blocks
Cylindrical logs (like a goat cheese log) are simply cut into round coins or discs across the log. Rectangular blocks (like cheddar or a slab) are cut into slices or sticks, and for a wedge-shaped block, slice it into smaller wedges or planks so each has a bit of the rind side and the interior. Square cheeses are cut into smaller squares or rectangles. The aim is even, manageable pieces.
Blue Cheeses and Hard Cheeses
Blue cheeses, where the veining is concentrated in certain areas, should be cut into wedges or slices that include a fair share of both veined and less-veined parts — cut from the center outward like a round. Very hard cheeses (Parmesan) are traditionally broken into rough chunks with a special almond-shaped knife rather than sliced, following the cheese's natural grain, which showcases their crystalline texture. Provide the right knife for the cheese.
Frequently Asked Questions
How do you cut a wedge of brie?
Slice it lengthwise from the pointed tip toward the rind into long thin triangles, so each piece gets some of the creamy tip and some of the rind — never just cut off the tip.
How do you cut a round cheese?
Like a pie or cake — into wedges radiating from the center to the edge, so each piece has an equal share of the center and the rind.
How is hard cheese like Parmesan cut?
It's traditionally broken into rough chunks along its natural grain with a special almond-shaped knife, rather than sliced, to showcase its crystalline texture.