How to (properly) cut french cheeses

When it comes to enjoying French fromage, it's not just about grabbing a knife and going to town. Oh There's a method, tailored to each unique cheese.

1/ Wheel cheeses

Like Brie or Camembert. It’s easy, just start at the center and work your way out in pie-shaped wedges. This ensures every bite is perfectly portioned and that everyone has the same amount of rind.

2/ Log Cheeses

Such as Chèvre, cendré or Sainte-Maure. For these beauties, slice perpendicular to the length of the cheese to create elegant rounds.

3/ Block Cheeses

Like Comté or Emmental. Channel your inner chef and go for uniform slices to showcase the cheese's texture and flavor. Thin or thick, it's all about personal preference. And again that way no one has the last bit full of rind.

4/ Crumbly Cheeses

Let's not forget the crumbly cheeses, such as Roquefort or Bleu d'Auvergne. These babies require a delicate touch—use a wire cheese slicer or a sharp knife to cut through their creamy veins without crumbling them to bits.

4/ Others

Those are the most common types, but France is known as the “Country of 400 cheeses”. And you have a ton of unique products that have their unique cut. Like like Tête de Moine, that one shaves with a girolle to create delicate rosettes. Or Époisses, so creamy and gooey that you'll need a spoon to scoop out its velvety centre (e bit like gorgonzola).

But not all cheeses are equal, and next time I will show around my favourite cheese shops in Paris ! So don’t miss out.