Cutting the Cheese

It is most essential when slicing the cheese to use a clean knife to achieve a clean cut, both for its conservation and for aesthetic reasons so that the surface remains smooth with no imperfections.

To cut the cheese in half it is best to use a double handled knife or a common non-serrated knife in which the blade length can easily reach the centre of the cheese. The ideal knife is the single-edged flat tip.

For a better cut, it is recommended to warm the knife before cutting the cheese by immersing the blade of the knife for a few seconds in hot water and then drying it with a cloth. Or you can also choose to grease the blade with a few drops of olive oil.

Also an important tool when cutting is the table or board with the best being made from olive or beech wood. It is also recommended to grease this with olive oil before proceeding to cut the cheese.

The cut must be made at an angle and only the amount that is going to be consumed should be cut. The slices should be between three to five millimetres thick and their shape should be that of an isosceles triangle. The rind of the cheese should be kept on so that the entire taste of all its properties, typical flavours and aromas can be truly appreciated. If it is necessary to have cubes of cheese, it is recommended to cut them in suitable sizes of around 10 to 15 millimetres.