Okay, okay, sit down, I'll see you laughing there. Let's come to attention, sharpen our knives and behave like adults, because today we will learn how to cut any cheese. Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any cheese. From hearty and spicy to creamy and salty, Anne explains the best tools and techniques for serving just about any cheese you can think of.

—

0:00 Introduction
0:33 Parmigiano-Reggiano
2:45 Gruyere
4:26 Havarti
5:22 Raclette
7:21 Tête de Moine
9:36 Dovetail Tomme
11:31 Goat Tomme
12:27 Bismark Sheet Cheddar
13:54 Shelburne Farms Cheddar
2:56 PM Manchego
4:40 PM Gouda
6:30 PM Brie
20:32 Camembert
22:26 Couple
23:46 Gorgonzola
25:25 Roquefort
27:32 Epoisses
29:10 Winnimere
30:59 Mozzarella
32:30 Ricotta
33:23 Chevre
33:51 Burrata
35:12 Provola
36:19 Queso fresco
37:10 Feta
38:01 Labneh
38:38 Farmer's cheese
39:20 Mascarpone
40:02 Halloumi
41:16 Cotija

Still not subscribed to Epicurious on YouTube? ► ► http://bit.ly/epiyoutubesub

ABOUT EPICURIUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet and more. Find inventive cooking ideas, ingredients and restaurant menus from the world's largest food archive.

How to Cut Any Cheese | Method control | Epic

Please take the opportunity to connect and share this video with your friends and family if you find it helpful.