Cheesecutting

Cheesecutting refers to the process of dividing a large wheel or block of cheese into smaller portions for sale, distribution, or consumption. This is a critical step in the cheese supply chain, ensuring that cheese can be handled, transported, and sold efficiently. The method of cheesecutting can vary depending on the type of cheese, its size, and the intended market.

For smaller cheeses, a simple knife cut might suffice. However, larger wheels, such as those made of hard or semi-hard cheeses like Parmesan or Cheddar, often require specialized tools. These can include cheese wires, which use tension to slice through the cheese cleanly, or cheese harps, which employ a series of parallel wires. For very large wheels or blocks, powered saws or cutting machines may be employed in industrial settings to ensure speed and consistency.

The precision of cheesecutting is important for several reasons. Accurate portioning allows for consistent pricing and inventory management. The cutting technique can also influence the cheese's texture and appearance. For instance, a clean cut preserves the cheese’s integrity, while a poorly executed cut can lead to crumbling or uneven pieces. In artisanal settings, cheesecutting is sometimes considered an art form, with specific cuts being used to highlight the cheese's visual characteristics. The tools and methods used are often chosen to minimize the impact on the cheese's delicate structure and flavor.