Precision Knife Work: Cubing Cheese for Even Melting

Notes

The science behind cubing cheese lies in its protein structure. When cheese is heated, proteins unwind and bond together, creating a melted texture. Uniform cubes ensure even heating and protein interaction, leading to consistent melting. A common mistake is using a dull knife, which crushes rather than cuts the cheese, leading to uneven shapes. Always use a sharp blade. Chilling the cheese is crucial; it firms up the fat, making it easier to handle and cut precisely. For storage, keeping the cubes chilled prevents them from softening and becoming misshapen. If making ahead, ensure they are well-covered to prevent drying out.

Steps

1. 1 Select a firm cheese suitable for cubing, such as cheddar or Swiss.
2. 2 Chill the cheese in the refrigerator for at least 30 minutes to firm it up.
3. 3 Use a chef's knife with a sharp blade to ensure clean cuts.
4. 4 Trim any rind from the cheese with a paring knife if necessary.
5. 5 Cut the cheese into slices about 1/2-inch thick.
6. 6 Stack the slices and cut them into strips of equal width, also about 1/2-inch.
7. 7 Cut across the strips to create uniform cubes measuring 1/2-inch on each side.
8. 8 As you work, keep the cubes on a chilled plate to prevent softening.
9. 9 Check the cubes for uniformity, adjusting any that are too large or small.
10. 10 Gently toss the cubes with a light coating of cornstarch to prevent sticking, if desired.
11. 11 Store the cubes in an airtight container if not using immediately.
12. 12 For best results, use the cubes within a day or store them in the fridge for up to 3 days.
13. 13 Before use, allow the cubes to come to room temperature for even melting.
14. 14 Add the cubes to your recipe as directed for consistent melting and texture.