How to Serve and Cut Cheese with Laura Werlin

Published on Tuesday, November 4, 2008, by Meredith Arthur, Eric Slatkin, and Blake Smith / Edit Post

How to Serve and Cut Cheese with Laura Werlin

By Meredith Arthur, Eric Slatkin, and Blake Smith

Laura Werlin, author of Laura Werlin’s Cheese Essentials and noted cheese expert, knows cheese rights from cheese wrongs. She’s got pointers ranging from the serving to the cutting of cheese, with a little bit of rind etiquette along the way.

You’re Doing It All Wrong is constructive criticism. Don’t take it the wrong way: Just learn the right way.

ALLYou're Doing It All Wrong
POST A COMMENT |9 Comments

COMMENT

  • Great tips, especially useful to me was the directional cutting for a harder wedge cheese.

  • Great tips, especially useful to me was the directional cutting for a harder wedge cheese.

  • Thank god we have some semi educated people to instruct the rest of us hopeless morons.

  • This was worth watching. Never thought of isolating a strong cheese on its own but it's a great idea.

  • Why a platter cluttered full of cheeses?

    Serve ONE,
    but a great one.

    (Continental greetings)

    N.

  • Thank you, Laura! I didn't realize re. the cold cheese vs. flavor.

  • Thank you for addressing the "digger" issue. I HATE that. I mean it's like just eating the fish of a nigiri and leaving the rice - who does that! I can understand some people don't like the rind but seriously cut a piece and put it on your plate THEN cut the rind off.

  • Is that Cowgirl's Mt Tam in the video? That stuff is delicious!

  • Great instructions, Laura!