Wedges can be soft like blue or firmer like Idiazábal and Alpine cheeses. Whatever their texture, we have a step-by-step guide to cutting and serving wedges like a pro.
For soft wedges of cheese, it's best to use a tool like a cheese harp or wire, as it'll create a smooth, even triangular cut. This is particularly useful for blues, as it won't pull the blue mold from the veins as a knife would.
Cut the triangular-shaped rind from the side of the wedge by using a cheese harp or cheese wire.
Continue to cut triangular wedges using the cheese harp or wire. Sometimes it helps to hold the wedge in your hand as you make the wire cuts (don't worry—the wire isn't sharp!).
For wedges cut from larger-format bloomy or washed rind cheeses with a soft or semi-soft texture, simply cut even slices from the side of the wedge. This will result in ideal pieces that can remain intact or be cut down into smaller bites.
Slice the wedge starting from either side where the paste is visible.
Portion the slice into smaller pieces with an equal rind-to-paste ratio.
For firm but not crumbly wedges of cheese, long triangular slices are optimal, with each piece retaining a small piece of rind on one side.
If the wedge is thick, consider cutting it in half to 2 smaller triangular wedges. Lay it on its large, flat side and cut off one of the rind sides.
Make parallel cuts to create serving-size portions.
With firm, crumbly cheeses like Parmigiano Reggiano and certain Cheddars, the best approach is chunking off small pieces from the cheese block to create uneven, textured crumbles.
Start by placing the cheese wedge or block on the side that's large and flat.
Hold the cheese firmly with one hand. Insert your knife into the cheese vertically with the pointed side down (perpendicular to the cutting board) near the edge or tip of the cheese. Only insert your knife in part of the way—you don't want to go all the way through to the cutting board. Wiggle the knife until a large crumble pulls away. Repeat along the edge of the cheese until you get the desired amount.
Big wedges of firm Alpine wheels are best served when sliced into equal-sized rectangular pieces with rind on both ends.
Make a perpendicular cut along the smallest edge of the cheese, cutting off the triangular end piece and removing it.
Continue to make perpendicular cuts, moving from the thinner section of the cheese to the thicker end, creating rectangular slices of cheese. The slices will get larger as you move into the thicker part of the cheese—they can be cut in half for size purposes. Each rectangular slice should have a piece of the rind on each end.