How to cut cheese
How to cut cheese and best present it to guests: style tips
Cutting cheese might seem like a simple operation, but it requires in-depth knowledge of the structure and characteristics of the cheese itself.
Only in this way is it possible to create a perfect presentation, capable of surprising guests, and also choose the best way to preserve it correctly and for a long time.
The Provolone Valpadana it is a stretched curd cheese that has the greatest variety of shapes and weights compared to all the others.
The plasticity of the pasta, its characteristic during the production phase processing, allows our master cheesemakers to delight in producing shapes of extremely varied weights.
Salami
Melon-pear
TRUNCATED-CONE
Flask
It is therefore not just the structure itself of the filate pasta to be decisive, but also the final shape that the cheese took.
The shapes
The salami, melon/pear, truncated cone and flask variants require a different cut, which is easy to make and allows you to obtain pieces to cook or serve at the table.
The dimensions
The weight of Provolone Valpadana varies from 0.5 kg to over 100 kg, which is why cutting the cheese will obviously be very different for a small wheel, which you can easily make at home, or a very large one, which will instead be entrusted to a professional.
How to cut Provolone Valpadana DOP
The cut of Provolone Valpadana therefore varies depending on the style.
To serve for example a form of Cylindrical Provolone Valpadana cut slices one centimeter or one and a half centimeters thick. For a better result, cut this large “washer” into segments, placing it on a wooden cutting board (possibly olive wood). How many segments? It depends on the diameter, but average around twelve.
In the case of the Provolone Valpadana “with mandarin”, cut from the cheese a segment (you can follow the grooves where the rope passes). Once placed on the wooden cutting board, slice it into many triangles to offer to your guests as a snack.
If you can't choose between Provolone mild and that spicy cheese don't worry: serve both, strictly accompanied by good bread and why not, theirs wine ally and amaze guests with the tasting tips.
For cut the cheese for convenience we recommend using a large but not serrated knife.
A worthy presentation of Provolone Valpadana is to serve it on a wooden plate, in its best form, i.e. raw. Last but not least: serve it at room temperature and as soon as you take it out of the refrigerator.
