Take the hole of a chopping board. Most of us might think of it as the handle to hold our chopping board or even hang it up but apparently, it’s for putting the cut-up items through. So instead of getting your onions or pepper everywhere except the pot, the gap in the board is meant to pass it all through neatly.
Herein, can you cut on a cheese board?
Softer cheeses like bloomies, washed rinds, and fresh varieties like mozzarella or chevre should be cut shortly before serving—or, if possible, served whole on the board for guests to cut into along with the appropriate cheese knives for each style.
Also, do you cut cheese on a charcuterie board?
Cut the cheese.
Yep, that’s the first part. I like to stick with one soft, one semi-soft, one strong flavored and one everyone is sure to love. For this board I went with Brie (soft), smoked gouda (semi-soft), blue (strong flavored), and extra sharp cheddar (everyone likes cheddar).
How do you cut a cheese board?
Lay the cheese with it’s largest surface down and slice thinly into small rectangles. These small rectangles are perfect by themselves, on a cracker, or with a piece of fruit. If you have many blocks of cheese on your board, try cutting half of them in a different way to create some visual appeal.
For plastic, you should replace them every one to five years, whereas wood will last much longer with proper care. Much like the five-day “when in doubt, throw it out” leftover food rule, use the one-year rule for ensuring your cutting board isn’t contaminating your kitchen.
It is suggested that cheese boards made of wood be anywhere between one and a half to two inches thick, especially if you plan on cutting cheese on them. If you are using kitchen slate, we found the common thickness of these cheese boards to be half an inch.
A marble board, in particular, offers a beautiful and cool surface on which to store cheese and will not absorb smells as easily as wood, though marble is still porous and requires care. Marble or stone cheese boards will provide the best temperature zone for your cheese platter.
A cutting board is a simple board used for chopping fruits, vegetables, meat, etc while Cheese boards are a stylish serving board, designed for a shared eating experience of cheeses, cold meats, fruits and other tapas/share foods.
Contrast: The main purpose of a good cheese board is to give your guests as wide a range of experience as possible. Bring a variety of textures to the party. Look for cheeses of contrasting texture — mix it up with soft & firm, creamy & crumbly, and even the type of cheese including cow, sheep, goat.
Wood, bamboo, and marble are common materials for cheese boards. Certain woods will absorb the smell of cheese, so select ones that are a nonporous, harder wood such as teak, walnut, maple, or cherry. Bamboo and marble are both easy to clean materials and provide a distinguished look for a cheese display.
Non-porous hardwood wood is the best for charcuterie boards. Woods such as teak, hard maple, American Cherry, Olive, and acacia are ideal. Other materials that make the best charcuterie boards include kitchen slate, marble & bamboo.
Cutting Board Juice Grooves
Juice grooves are router indentations inlaid 1/2″ or 5/8″ that follow the outer edge of a cutting board. Grooves serve as a place for any juices, oils, other liquids or loose pieces of food being cut to sit and pool so they don’t interfere with the food being cut.