We love making cheese boards because they’re an easy, no-cook meal that still feels special. All you need is the board, a few delicious cheeses and accompaniments, and a set of cheese knives—like our new black resin writeable cheese knives, for instance.
But there’s still some preparation involved, especially if you’re building a larger-scale board for a crowd—and one of the best ways to lighten your workload when entertaining is to do as much of that prep as possible in advance. In the case of cheese boards, that prep consists of two steps (we told you this was easy!): gathering your goods—whether hitting a local store or our online cheese shop or raiding your fridge and pantry—and cutting or portioning wedges.
Sounds simple, right? But not all cheeses are equal when it comes to pre-cutting. Here are our tips for simplifying your board building—and which cheeses you can pre-cut, which you should cut right before serving, and which ones you should leave whole.
Which Cheeses Can You Cut and Store in Advance?
You may be tempted to portion each cheese the day before your picnic, dinner, or tasting, but not every cheese is durable enough to pre-cut. Think about it: will that lush, ripe bloomy rind be as tasty tomorrow if you cut it into wedges today?
If you plan to pre-cut cheeses, it’s best to use only certain styles. Semi-firm and firm cheeses like Alpine styles, cheddars, and Goudas have the durability and consistency to withstand being cut into slices, batons, or triangles before being stored for a short period. 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.
Why Can’t I Cut Some Cheeses in Advance?
As soon as a wheel of cheese is cut—whether by you or by the maker—the clock starts ticking. While the rind is intact, the cheese will continue to age, but once it’s breached, air and light come into contact with the paste and oxidation begins.
Cheese also begins to lose moisture and dry out if not stored properly, and that’s especially true once wedges or blocks are broken down. Smaller pieces mean more surface area that can give off moisture and come into contact with light and oxygen, accelerating perishability. (This is one of the reasons why it’s better to use freshly grated cheese rather than pre-shredded.)
The beneficial microbes that help make our cheese taste great keep working after it’s cut, though—and over time, that additional surface area will also lead to mold growth on cut surfaces. Luckily, proper storage and a little planning will help you ensure that your cheeses last for as long as possible, whether they’re hardy hunks of parm or delicate lactic bloomies.
How Should I Store Pre-Cut Cheese?
When you do pre-cut cheeses, be sure to plan your prep for no more than one day in advance of serving. Store your pre-cut cheeses on the shelves of your Cheese Grotto and keep them in the fridge for up to 12 hours, then take it out and bring everything to room temperature a couple of hours before you plan to serve. That’ll keep wheels, wedges, and pre-cut pieces from drying out. If you need to store for a little longer than 12 hours, tightly wrap the pre-cut pieces in cheese paper to provide extra protection.
No Grotto? Check out our lineup! In the meantime, store your prepped cheese in an airtight container in the fridge.
The next day, be sure to take your cheeses—pre-cut and not—out of the fridge a few hours before you want to enjoy them, which will let them come up to room temp. All you need to do now is lay everything out! Follow our cheese board building guide or take one of our virtual classes to create a board that looks gorgeous and tastes amazing.
We hope these tips have you feeling ready to prep your next cheese board on a schedule that works for you! What are your favorite hacks for making cheese board building a snap? Tag us on Instagram, Facebook, and Twitter @cheesegrotto to show us your boards and let us know!
Cheese Grotto
Cheese Grotto makes internationally award-winning cheese storage pieces. We also sell beautiful American artisan cheeses and accompaniments as gifts and subscriptions. Learn more about the world of specialty cheese with Cheese Grotto! Join our cheese community today.
As an avid enthusiast of cheese and an expert in the art of crafting exquisite cheese boards, I've delved deep into the nuances of cheese selection, cutting techniques, and storage practices. My passion for this culinary delight extends beyond mere consumption to the intricacies of presentation and preservation. Allow me to share my wealth of knowledge to elevate your cheese board game.
The article you provided emphasizes the simplicity and elegance of creating cheese boards. Let's break down the key concepts touched upon:
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Preparation for Cheese Boards:
- Making cheese boards is celebrated for being an easy, no-cook meal that feels special.
- Essentials include a board, a variety of delicious cheeses, accompaniments, and specialized cheese knives.
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Preparation Steps:
- Two main steps for preparation: gathering goods and cutting or portioning wedges.
- To lighten the workload during entertaining, much of the prep can be done in advance.
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Cheese Cutting Considerations:
- Not all cheeses are equal when it comes to pre-cutting.
- Certain styles of cheese, such as semi-firm and firm cheeses like Alpine styles, cheddars, and Goudas, are durable enough to withstand pre-cutting.
- Softer cheeses like bloomies, washed rinds, and fresh varieties should be cut shortly before serving or served whole.
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Why Some Cheeses Shouldn't Be Pre-Cut:
- Once a wheel of cheese is cut, the aging process accelerates due to air and light exposure.
- Smaller pieces have more surface area, leading to faster moisture loss and potential mold growth.
- Proper storage and planning are essential to ensure the longevity of the cheese.
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Storage of Pre-Cut Cheese:
- Pre-cut cheeses should be planned for no more than one day in advance of serving.
- Store pre-cut cheeses in a Cheese Grotto or an airtight container in the fridge for up to 12 hours.
- Allow the cheeses to come to room temperature a couple of hours before serving to prevent drying out.
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Additional Tips for Storage:
- If storing for longer than 12 hours, tightly wrap pre-cut pieces in cheese paper for extra protection.
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Cheese Grotto:
- The article recommends using a Cheese Grotto for storage. It provides shelves to keep the cheeses and prevents drying out.
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Bringing Cheese to Room Temperature:
- Take both pre-cut and whole cheeses out of the fridge a few hours before serving to let them come up to room temperature.
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Presentation and Classes:
- Lay out the cheeses according to the board building guide provided by Cheese Grotto or consider taking virtual classes for expert guidance.
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Community Engagement:
- Encourages readers to share their cheese board creations on social media platforms, tagging @cheesegrotto.
In conclusion, the article not only outlines the steps for creating a delightful cheese board but also imparts crucial knowledge about cheese varieties, cutting techniques, and storage practices, making it an invaluable resource for cheese enthusiasts.
