There are some general principles that govern the proper cutting of cheese:

1. Parmigiano is chiseled off with a small hard cheese knife.

2. Gorgonzola should be sliced with a long, thin, soft-cheese knife. The shape of the slices may differ depending on the way the cheese is served.

3. Brie is a soft cheese that can leak, so you should cut it with a very sharp knife. This cheese is round, so you should cut it like a pie or a cake.

4. Maasdam cheese has big holes. It should cut into rectangular slices.

5. Gouda is a semi-hard cheese that should be cut into pieces that are a few millimeters thick. They can have a triangular shape.

6. Cheddar is cheese that can be hard or semi-hard. If you have semi-hard Cheddar, cut it into thin pieces that can later be cut into small cubes.

7. They use a girolle to cut Tête de Moine. It cuts the cheese into the thinnest slices that curl into “flowers.”

8. Mozzarella is soft young cheese that you shouldn’t cut into thin pieces because it can lose its shape. Therefore, they usually cut it into thick pieces with a sharp knife.

9. Gruyère is another hard cheese that is cut into rectangular pieces with a thin knife.

10. Tilsit like other semi-hard cheeses can be cut into rectangular pieces.

11. Ricotta is a soft cheese that can’t be cut because of its texture. It can be served on a plate, smeared on a piece of bread, toast, a cracker, or even sweet buns.

12. Sulguni is easily cut into thick pieces so that the cheese doesn’t lose its shape.

If you want to make a cheese platter, all cheeses on the plate should be cut in a different way and laid out from the weakest to the strongest taste intensity.

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