When handling a large block of cheese, it's best to avoid cutting directly off the end, as this can lead to thick or crumbling slices. Instead, angle your knife at 45 degrees and slice diagonally across a corner. Repeat this to stabilize the block and create thinner strips, ensuring a cleaner cut without messing up the texture of the cheese. While it makes many narrow strips, these can still be used creatively in other dishes.
The efficiency of using a sharp knife to cut cheese lies in offering greater control compared to slicers, which may break or be too small for large blocks. By maintaining a 45-degree angle and working from the corners, you preserve the integrity of the cheese and make cutting easier. This method not only produces thinner and more even slices but also reduces the mess associated with crumbling cheese.
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