Using A Plain-Edge Knife (Not Serrated) Hold your cheese firmly against a wooden chopping ... ... <看更多>
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Insert your knife vertically with the pointed side down (perpendicular to the cutting board) into the cheese near the edge of the wedge. Wiggle the knife until ... ... <看更多>
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For a wedge of semi-soft cheese, like gouda, first trim off the wax rind. Cut the wedge in half. Then slice each half into long, thin, triangle-like wedges. ... <看更多>
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If you don't feel confident in the kitchen, the charcuterie board might ... I like to cut all the cheeses in different shapes and arrange my ... ... <看更多>
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Asiago is mild in flavor and gets harder and crumbly as it ages. It tastes similar to Parmesan. If Asiago isn't your thing, Manchego might be a ... ... <看更多>
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overhead image of a wood cutting board piled high with cheese, ... In keeping with the nutty component, I added an Asiago, but chose one ... ... <看更多>
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Calcagno: A sheep's milk cheese from Sardinia, calcagno is firm and sweet, making it a great counterbalance to salty cured meats. Asiago ... ... <看更多>
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