Before you start cutting... 

A little preparation will give you cleaner, more consistent results. 

Start with chilled cheese 

Cheese is generally easier to cut while it is still cool and firm. Softer cheese can become difficult to slice cleanly as it warms, so prepare it shortly after taking it out of the refrigerator. 

After cutting and arranging the cheese, allow it to sit out briefly before serving. Our original cheese-cutting guide recommends taking cheese out of the refrigerator approximately 30 minutes before serving so its flavors can develop

Use a sharp knife 

You do not need an elaborate set of cheese tools to create a beautiful board. A sharp paring or utility knife will work for many semisoft and firm cheeses, while a cheese planer can help produce thin, even slices. 

If you are serving several types of cheese, use a separate knife for each when possible. This prevents the flavor or spice level of one cheese from carrying over to the next.

Cut with serving in mind 

The best cheese cuts are attractive, but they should also be easy to eat. Aim for pieces that guests can pick up with their fingers, a small fork or a toothpick. 

You can also leave part of the cheese intact and place a knife beside it. This creates a relaxed, abundant presentation while giving guests the freedom to cut another piece when the precut portions are gone. 

How to cut cheese rounds

Round cheeses are a natural fit for wedges because their shape makes it easy to create even, triangular pieces. 

Many of The Creamery’s signature cheeses, including Cheddar, Gouda and Monterey Jack, are available in one-pound rounds. Treat these rounds much like a cake: cut a triangular section from the round, then divide that section into smaller wedges.

For small wedges: 

1. Cut the round in half
2. Cut each half into quarters
3. Continue dividing each section until the wedges reach your desired size
4. Arrange the wedges in a curve, fan or staggered row

Try to give each wedge a similar amount of rind or outer edge, when applicable. This produces more consistent pieces and a more uniform presentation. 

For thinner triangular slices: 

1. Cut a larger wedge from the round.
2. Place the wedge on one of its flat sides.
3. Slice downward from the pointed end toward the wider edge.
4. Slightly overlap the slices as you arrange them. 

This technique works well when you want a round cheese to take up more visual space on the board without serving large individual portions. 

How to cut cheese blocks

Rectangular blocks give you several options, including slices, squares, cubes and triangles. 

Before cutting, place the cheese on its largest, most stable side. This will keep it from rocking while you work. 

Cut blocks into slices 

Slices are simple to serve with crackers or pieces of bread. Start with small rectangles and cut those in half as needed to create cracker-sized portions.

1. Cut across the block to create even rectangular slices.
2. Leave the slices whole for larger crackers.
3. Cut them in half for smaller, bite-sized rectangles or squares.
4. Arrange the slices in an overlapping line or gentle curve.

Cut blocks into cubes 

Cheese cubes are easy to pick up and help add height to a charcuterie board. They work especially well beside toothpicks or cocktail picks. For a little more variety, pair individual cheese cubes with pieces of fruit, meat or pickles on short skewers. 

1. Cut the block into thick, even slabs.
2. Cut each slab into strips of approximately equal width.
3. Turn the strips and cut across them to create cubes.
4. Arrange the cubes in a pile, cluster or small serving bowl. 

Create the zipper cut 

The zipper cut is our favorite way to make a simple block of cheese stand out. This technique turns a rectangular block into an eye-catching row of alternating triangles. 

1. Cut the block into even rectangular slices
2. Cut each rectangle diagonally from one corner to the opposite corner
3. Place the resulting triangles next to one another
4. Alternate the direction of each triangle to create a zigzag or zipper effect

How to cut cheese, by texture 

Shape matters, but texture should also guide how you prepare each cheese. 

Firm Cheese 

Cheddar, aged Cheddar and other firm cheeses hold their shape well, making them good candidates for: 

1. Cubes
2. Rectangular slices
3. Triangles
4. Thin shards
5. The zipper cut 

For a more rustic appearance, cut the cheese into uneven bite-sized pieces instead of perfectly matching cubes. Using both structured and irregular cuts can keep the board from looking overly arranged. 

Semisoft Cheese 

Semisoft cheeses such as Gouda, Monterey Jack and Colby Jack are flexible enough for a variety of cuts. These cheeses are especially useful for building the foundation of a board because they can be cut into tidy portions and paired easily with crackers, meats, fruit and spreads.

Try: 

• Thin slices
• Small wedges
• Rectangles
• Squares
• Cubes 

Soft or Spreadable Cheese 

Very soft cheeses and cheese balls are usually better served whole rather than precut. 

Place the cheese in a small dish or directly on the board, depending on its consistency, then add a spreading knife. For a cheese ball, you can cut a small wedge before serving to make it clear that guests are welcome to dig in. 

Keep crackers or sliced bread nearby so guests can easily build a bite. 

Cheese Curds 

Cheese curds require no cutting, making them an easy way to add a different shape and texture to your charcuterie board. 

Place the curds in a loose cluster or small bowl so they do not roll across the board. If you are serving multiple flavors, keep each in a distinct section so guests can tell them apart. 

Use more than one cut

A polished charcuterie board does not require complicated styling. One of the easiest ways to make it look more abundant is to cut each cheese differently. 

For example: 

1. Cut Cheddar into cubes
2. Fan Gouda into thin slices
3. Arrange Monterey Jack in small wedges
4. Create a zipper pattern with Jalapeño Jack
5. Add cheese curds in a small bowl

Even if the cheeses are similar in size or color, the different shapes allow each one to have a clear place on the board. 

How much cheese do I need? 

The amount of cheese to serve depends on the role the charcuterie board will play in your gathering. 

For a board served as an appetizer alongside other food, we recommend approximately one ounce of cheese per guest. If cheese is the main feature, increase the amount to as much as six ounces per guest.

A practical starting point is: 

• Light appetizer: About 1 ounce per person
• Generous appetizer or grazing board: About 2 to 3 ounces per person
• Cheese-focused meal or substantial spread: Up to 6 ounces per person 

Consider your guest list, the length of the event and what else you are serving. A board surrounded by meats, crackers, fruit, vegetables and sweets will stretch farther than one where cheese is the primary food. 

For variety, three or four cheeses can provide a good mix for gatherings of many sizes. Choose cheeses with different flavors, spice levels or textures so every selection brings something distinct to the board.

How to arrange cut cheese on the board 

Once the cheese is cut, spread it around the board rather than placing every variety in the same area. 

Start with the largest items, including whole cheeses, cheese balls or bowls of curds. Then add your sliced cheeses in different areas of the board. Place meats, crackers and accompaniments around them to create natural pairings. 

A few simple arrangement techniques can make the board look finished: 

• Fan slices into a curved line
• Stack wedges in alternating directions
• Build small piles of cubes rather than spreading them individually
• Use bowls to contain curds, pickles, olives or spreads
• Fill spaces with fresh fruits for a pop of color
• Repeat colors and textures in different areas of the board
• Leave a few serving utensils near the cheeses that need them

The board does not have to be perfectly symmetrical. A little variation in height, shape and spacing can make it feel generous and inviting. 

Keep it fresh as guests gather 

You do not have to cut and serve all of the cheese at once.

Consider preparing a portion at the beginning of the gathering and replenishing the board as needed, since cutting fresh cheese too early can cause it to dry out.

Keep the remaining cheese refrigerated until the board needs a refill. This is especially helpful during longer gatherings and makes it easier to keep the display looking fresh. 

Start with cheese made for sharing 

Once you understand how to slice cheese for charcuterie, creating an impressive board becomes much simpler. Work with each cheese’s natural shape, choose cuts that are easy to pick up and use a mix of wedges, slices and cubes to create visual variety. 

The Creamery offers farm-to-table cheeses in classic, spicy and crowd-pleasing flavors, all made in Beaver, Utah, using fresh dairy from our family farms. Choose your favorites individually or start with a curated box that brings cheeses and accompaniments together for easy hosting, gathering and sharing. 

Shop The Creamery cheeses.

Looking for a head start on your next spread?

Explore our curated boxes for ready-to-share combinations of cheese and other sweet or savory favorites. 

Shop The Creamery curated boxes