A specially designed blade scrapes off thin slices of the cheese wheel, rotating around its surface like a hand of a clock. This process forms thin, frilly cheese rosettes. Now, scientists have ...

For small, medium or large wheels, carefully slice the top off the cheese to expose its paste — like its own bowl of lush deliciousness (see photo below). Clarke might serve a small wheel in its ...

The wedge is a classic cut often used with wheel-shaped cheeses like Brie, Camembert, or goat's cheese, which can be sliced ...