Alright, alright, settle down - I see you two laughing back there. Let’s come to attention, sharpen our knives, and act like adults because today we’re learning how to cut every cheese. 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. -- 0:00 Introduction 0:33 Parmigiano-Reggiano 2:45 Gruyère 4:26 Havarti 5:22 Raclette 7:21 Tête de Moine 9:36 Swallow Tail Tomme 11:31 Goat Tomme 12:27 Bismark Clothbound Cheddar 13:54 Shelburne Farms Cheddar 14:56 Manchego 16:40 Gouda 18:30 Brie 20:32 Camembert 22:26 Coupole 23:46 Gorgonzola 25:25 Roquefort 27:32 Époisses 29:10 Winnimere 30:59 Mozzarella 32:30 Ricotta 33:23 Chèvre 33:51 Burrata 35:12 Provola 36:19 Queso Fresco 37:10 Feta 38:01 Labneh 38:38 Farmer Cheese 39:20 Mascarpone 40:02 Halloumi 41:16 Cotija Still haven’t subscribed to Epicurious on YouTube? ►► http://bit.ly/epiyoutubesub ABOUT EPICURIOUS Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive. How To Cut Every Cheese | Method Mastery | Epicurious