Dinner last night was in Fontainebleau, a salmon quiche with a simple salad…..and then the cheese course…
The plate held three cheeses,
Mimolette (aged cheese from Holland, the orange one), chevre (goat cheese, the little round one), and a cheese from the Pyrenees (mild white one). Now, the discussion: ”how do you cut the cheese?” The French of course have strict protocol and well, I am sure in other countries, other rules apply. So I am taking a poll: Please say which way you cut the cheese:
Photo 1
photo 2
THANK YOU!! Winners (according to French tradition) will be announced in a few days……
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My method is more in line with photo #2. It has absolutely nothing to do with the proper or French way, but I like having pieces of cheese that look like slices of pie
. . . and, I don’t like the square shape if you cut the cheese in the manner shown in photo #1.
aha, thanks MIchele…very interesting….I will reveal all—the rationale etc….at the end of the week….Thanks again! And pass feel free to pass on the post….
Neither way. The knife needs to go perpendicular to the way it is pictured in the first photo. Everyone will get a full cross-section of the cheese from the center to the outside edge that way. Of course the first slice and last slice will have quite a bit of rind, so I’d cut them extra thick to compensate. If I’m wrong, I completely misunderstood my French hosts.
aha—yet another system! This is getting interesting! Thank you Carol! Can’t wait to see what other insights we get in the week!
My first instinct would be to go with #1. The least rind is my thought.
aaah, Kath, but would the continued straight cuts leave, “the least rind”……your logic however is interesting……
I cut as in pic # 1…trying to keep it straight across whenever possible. Of course for a semi-soft or slightly harder slicing cheese, such as gouda, I’d use a cheese slicer and cut across the top of the cheese evenly from one side to the other.
i agree with carol. i like to sare evenly (commie in me…) so that method works! who wins who wins?