SHUN CUTLERY BLOG: KNOW YOUR INGREDIENTS

How to Build a Holiday Cheese Board That Wows

And how to cut each cheese the right way.

'Tis the season for gathering, grazing, and impressing your guests with beautiful food, and nothing kicks off a party quite like a well-styled cheese board. In this tutorial, we’re walking through how to cut different types of cheese, from soft and creamy to firm and crumbly, and how to arrange your board with style, color, and texture.

With a few thoughtful touches and the right knives, you’ll be ready to serve up a spread that’s as functional as it is festive.

Bloomy Rind Cheeses (like Camembert or Brie)

Small wheels of soft-rind cheese should be sliced into one- to two-bite wedges. We’re using the Shun Kazahana 6" Utility Knife; its precision and agility make it perfect for delicate cuts like this. Fan them out in a flower or wheel shape to echo the cheese’s original form while showing off that creamy interior.

Semi-Hard Wedge Cheeses (like Manchego)

Trim the basket-weave edges, then slice the wedge into long, thin triangles. The rind makes a perfect handle for picking up each piece. Fan them out or stack the slices in a zipper or chevron pattern to create movement across the board.

Hard Cheeses (like Aged Gouda or Cheddar)

Use the tip of a Shun Classic Asian Multi-Prep Knife or paring knife to break off craggy chunks. Insert and gently twist to create rustic, bite-sized pieces. Let the rind act as a natural border to hold the cheese in place.

Alpine Cheeses (like Gruyère or Comté)

These cheeses are perfect for slicing into ribbons or thin rectangles, then fanning them out in loose waves or curves for visual flow.

Flavored Cheeses

For seasonal flair, opt for cheeses with added color or flavor. Cranberry-flecked cheddar is a great example. Simply remove any wax rind and cut into rough, rustic chunks. Pile them on the board in small mounds for contrast.

Blue Cheese

Place the wedge whole with a knife beside it for self-serving (we used the Kazahana paring knife). This cheese makes a strong visual statement and pairs well with honey or dried fruit nearby.

Fruit for Color and Sweetness

• Blood orange: Use a Shun paring knife to make alternating angled cuts around the middle for a zig-zag pattern. Halves can be displayed cut-side up for drama.
• Kumquats: Tiny slices of these citrus gems add bright, edible accents.
• Pomegranate: Use a bird’s beak paring knife to slice and wedge open the fruit, revealing its jewel-like seeds.

Other great options include:

• Thinly sliced apples or pears
• Fresh figs or grapes
• Dried apricots, dates, or cherries

Charcuterie

Use the Shun Classic Asian Multi-Prep Knife to slice hard salami into thin rounds. Tuck them between cheeses or roll a few slices for extra texture.

Finish with Crunch and Contrast

Once the cheese is placed, start tucking in your accoutrements. Think of the board like a canvas. Fill in the gaps with:

• Pistachios, walnuts or Marcona almonds for crunch and color
• Cornichons or pickled vegetables for tang and contrast
• Crackers and crostini around the edges or in bundles
• Fresh rosemary or thyme for color and aroma

The goal is abundance. Start with your largest items (cheese, fruit), then work your way down, layering smaller items into the gaps for a lush, overflowing feel.