How to Properly Cut and Serve Various Type of Cheeses

Anne Saxelby, the turophile resident of Saxelby Cheesemongers in New York City, gave an educational Epicurious education on how to properly “cut the cheese”. Saxelby, who has a long history working with artisanal cheese, gives helpful suggestions on not only cutting but appreciating and working with different varietals from all over the world. Saxelby’s list covers the familiar (Parmigiano-Reggiano, Mozzarella, Brie, Ricotta, and Feta), the more esoteric (Tête de Moine, Époisses, Swallow Tail Tomme, Coupole, and Winnimere), and everything else in between.

Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of



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