How to Cut Cheese for a Charcuterie Board Like a Pro

A complete guide that demonstrates several ways to cut cheese for a charcuterie board and how to style them. These methods showcase a beautiful presentation for a variety of cheeses and they are easy to serve from. By the end of this post, you will be armed with everything you need for an edible masterpiece. 

The World Of Specialty Cheeses

When you are the hunt for really good cheese and head to the grocery store, where do you begin? I want to serve my friends the best cheese possible, so I look for a few things in particular. I want 3-4 different cheese types: hard or semi-hard cheese, a soft spreadable cheese, and something infused with a unique flavor.

Look for different shapes so that you can present them in different ways. But how do we make them look as good as they taste and style them so they are easy to serve?

Great Cheese Board Supplies

​When I make a charcuterie board, it is actually my preference that every item on the entire board is ready to eat. This makes everything more enjoyable for your guests. No one wants to stand over an appetizer, trying to cut thin slices of cheese and put together food. When everything is already in bite-sized pieces and easy to serve, everyone will have a better time.

That being said, having cheese knives on your board is really optional. A cheese spreader or butter knife may be the only one you need for those softer cheeses.

• Hard Cheese Knife (optional)
• Soft Cheese Knife (optional- but more likely)
• Large Wood Board
• Small Bowls 
• Cheese Labels - recommended. Everyone wants to know what they are eating. 
• Toothpicks and Serving Tongs - recommended

Cutting Blocks of Cheese 

Hard cheese typically come in 3 shapes: square blocks, rectangles, or triangles. For a square block of cheese or rectangular blocks, there are 3 options. You can cut thin slices and serve them in an offset shape, so they're easy to serve. You can cut the cheese into small cubes. Lastly, you use a knife to break off chunks. All of these are easy to eat and easy to serve, so break them up however you want when you lay out your board. 

Triangles and Wedges of Cheese

These are typically a hard or semi-hard cheese. There are a lot of triangular shaped options at the store and each one can be styled a little differently. I like to use thick slices of triangular-shaped to cheese to make what I call a mini mountain.

I cut larger triangles in half and then slice smaller triangles from there. You can use the alternating mountain range, overlap them in a fan shape, or create a long train across the board. 

The middle cheese is a wedge of Manchego. After you clean off the waxy-rind, slice it all of the way down. Take those individual slices and stack them in an alternating pattern with the wider edge on the outside of the pile.

The last cheese pictured is a longer triangle. After slicing this cheese, overlap the slices, crossing them in the middle. This is a great option when you want a divider on your charcuterie board to separate two sides.

Rubbed Cheeses

Hard cheeses with a rubbed edge bring together that sharp nutty flavor of aged cheese with a special enhancement. Bold flavors like truffle or espresso are some of my favorites. Here's the trick, though. They need to be cut so that each bite of cheese has some of that rubbed edge. 

Cut the wedge in slices from the point to the back edge so that each piece has seasoning or flavored edge. Overlap the cut pieces in a long train to create a border (pictured right). You can also stack them tall in an offset pattern that looks like a Christmas tree (pictured left). Both options have a visual appeal, but serve different purposes. 

Gouda Cheese with a Thick Rind

This one is funny to me. It's probably the easiest of all the methods, but my extended family always comments on how cute it is.

Cut the gouda out of the thick rind and be careful not to damage to rind. After you have separated the rind, cut the gouda into cubes. Place the rind on the charcuterie board and pile up the cheese cubes inside. It's cute, easy, and no sweat. 

Cheese Logs

I love a good cheese log. You know why? Because I can unwrap a log of goat cheese and plop it down on my charcuterie board without giving it much thought. This is a simple win. 

If you want to pre-cut the goat cheese, pop it in the freezer for about 10 minutes before cutting. It's a good idea to let it firm up a little to get clean edges. Then use a chef's knife to cut slices.

Blue Cheese with Balsamic Drizzle

​Blue cheese packs a punch. It almost hurts in a good way. Anyway, you can lay a wedge of blue cheese on the board and drizzle some balsamic glaze over the top. Don't use too much. Stick a small cheese knife in it so your guests can chip away it easily. Also, this is best at room temperature. 

What to Do About Brie

Brie is a soft cheese like no other. Because of the bloomy rind and soft texture, it's not like any other cheese. The best way to cut this is when it is still very cold. As the cheese comes to room temperature, it will soften even more and "ripen."

I like to cut wedges by cutting the circle in half and continue cutting wedges until I have several equally portioned pieces. I do this ahead of time, but keep it refrigerated so that it doesn't ooze all over the charcuterie board before the party starts. 

How Much Cheese Per Person 

You'll need 1-2 ounces of cheese per person. For example, if you are planning to serve 8 people, you'll want 12-16 ounces of cheese total. Now, when you are shopping, look for a variety of flavors and textures that total 12 ounces or more.

Pick 1-2 Hard Cheeses: aged cheddar, aged gouda, Parmigiano Reggiano, Swiss cheese, Manchego and any wild and crazy flavor you want. 

Pick 1-2 Soft Cheeses: herbed cheese, goat cheese, cream cheese with a flavored sauce or topping, brie/triple creme. 

Best Tips for Laying Out A Cheese Board

Prepare all of your ingredients ahead of time. Decide how the meats will be folded and how the cheese will be styled in advance. I also have resources to you can make a great charcuterie salami rose or tips for folding prosciutto. 

​To make a board that is really pretty and visually appealing, lay out similar ingredients on opposite sides if the board. After adding your meat, cheese, and spreads, fill in any empty space with extras like nuts, dried fruit, crackers or sliced baguette. 

Spreads and Dips for your cheese board

The last piece of this puzzle are the dips and spreads. The thin layer of glue that attaches your cheese to your cracker.

Here are my favorites, but this is your party. Choose whatever you love. Serve it all with a proper cocktail or tall glass of wine and make some memories with your party people. 

• dijon mustard
• fig jam
• quince spread
• sour cherry spread