{"id":31262,"date":"2020-11-13T11:21:38","date_gmt":"2020-11-13T11:21:38","guid":{"rendered":"https:\/\/cabesota.com\/?p=31262"},"modified":"2026-11-04T13:39:53","modified_gmt":"2026-11-04T13:39:53","slug":"comment-couper-fromage-professionnel","status":"publish","type":"post","link":"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/","title":{"rendered":"Comment couper le fromage comme un professionnel, pas \u00e0 pas"},"content":{"rendered":"<p>Les amateurs de fromage savent qu\u2019il faut traiter ce produit avec d\u00e9licatesse pour profiter pleinement de ses qualit\u00e9s. <strong>Bien couper le fromage est donc essentiel pour le servir et le d\u00e9guster comme il le m\u00e9rite.<\/strong><\/p>\n<p><strong>La forme du fromage d\u00e9termine la mani\u00e8re de le couper<\/strong>, afin de ne pas l\u2019ab\u00eemer et de r\u00e9ussir sa pr\u00e9sentation comme sa d\u00e9gustation.<\/p>\n<p>Comme nous l\u2019avons vu, il existe de nombreux <a href=\"https:\/\/cabesota.com\/fr\/types-fromages-guide\/\" target=\"_blank\" rel=\"noopener noreferrer\">types de fromage<\/a>, et <strong>chacun a sa d\u00e9coupe particuli\u00e8re<\/strong>. Chez Cabesota, nous vous expliquons comment couper le fromage comme un professionnel. Commen\u00e7ons :<\/p>\n<h2>Comment couper les petits fromages ronds et plats, comme le camembert<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><!--[if lt IE 9]><script>document.createElement('video');<\/script><![endif]-->\n<video class=\"wp-video-shortcode\" id=\"video-31262-1\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-camenbert.mp4?_=1\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-camenbert.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-camenbert.mp4<\/a><\/video><\/div>\n<p>Coupez-les comme un g\u00e2teau, en parts triangulaires \u00e9gales, du centre vers le bord.<\/p>\n<p>Nous recommandons de passer la lame du couteau sous l\u2019eau chaude puis de bien la s\u00e9cher avant de couper, pour \u00e9viter que la p\u00e2te du fromage ne colle au couteau.<\/p>\n<h2>Comment couper les grands fromages ronds, comme le brie<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-2\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-brie.mp4?_=2\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-brie.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-brie.mp4<\/a><\/video><\/div>\n<p>Entiers ou en portions, ces fromages se d\u00e9coupent d\u2019abord en longues tranches, comme les petits fromages. Coupez ensuite ces tranches en deux.<\/p>\n<h2>Comment couper les fromages cylindriques, comme la b\u00fbche de ch\u00e8vre<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-3\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-de-cabra.mp4?_=3\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-de-cabra.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-de-cabra.mp4<\/a><\/video><\/div>\n<p>Coupez ces fromages en rondelles, d\u2019une extr\u00e9mit\u00e9 \u00e0 l\u2019autre. Les fromages carr\u00e9s se d\u00e9coupent en revanche comme les petits fromages ronds : en portions triangulaires, du centre vers le bord.<\/p>\n<h2>Comment couper les fromages ronds \u00e0 p\u00e2te dure ou demi-dure, comme les fromages de brebis affin\u00e9s ou demi-affin\u00e9s<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-4\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-curado.mp4?_=4\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-curado.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-curado.mp4<\/a><\/video><\/div>\n<p>Les <a href=\"https:\/\/cabesota.com\/40-51-queso-curado-cabesota.html#\/29-tamano_del_queso-cuna\" target=\"_blank\" rel=\"noopener noreferrer\">fromages affin\u00e9s<\/a>, ayant plus de 4 mois d\u2019affinage, se coupent en portions triangulaires. C\u2019est la m\u00e9thode traditionnelle et la plus simple.<\/p>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-5\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-semicurado.mp4?_=5\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-semicurado.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-semicurado.mp4<\/a><\/video><\/div>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-6\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-semicurado-1.mp4?_=6\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-semicurado-1.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-semicurado-1.mp4<\/a><\/video><\/div>\n<p>Pour le <a href=\"https:\/\/cabesota.com\/40-51-queso-curado-cabesota.html#\/29-tamano_del_queso-cuna\" target=\"_blank\" rel=\"noopener noreferrer\">fromage demi-affin\u00e9<\/a>, affin\u00e9 seulement 2 mois, le mieux est de le couper en portions ou en b\u00e2tonnets de 5 \u00e0 10 millim\u00e8tres d\u2019\u00e9paisseur.<\/p>\n<h2>Comment couper les fromages \u00e0 p\u00e2te molle<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-7\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-quesos-blandos.mp4?_=7\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-quesos-blandos.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-quesos-blandos.mp4<\/a><\/video><\/div>\n<p>Les <a href=\"https:\/\/cabesota.com\/1-213-queso-tierno-cabesota.html#\/29-tamano_del_queso-cuna\" target=\"_blank\" rel=\"noopener noreferrer\">fromages \u00e0 p\u00e2te molle<\/a> se coupent en petites tranches d\u2019au moins 5 mm d\u2019\u00e9paisseur. Plus difficiles \u00e0 couper, ils se d\u00e9tachent mieux si l\u2019on plonge le couteau dans de l\u2019eau chaude pour \u00e9viter qu\u2019ils n\u2019adh\u00e8rent \u00e0 la lame.<\/p>\n<h2>Comment couper les portions de fromage bleu, comme le roquefort<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-8\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-roqueford.mp4?_=8\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-roqueford.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-roqueford.mp4<\/a><\/video><\/div>\n<p>Posez le fromage sur l\u2019une de ses deux faces coup\u00e9es, puis d\u00e9coupez-le en \u00e9ventail, en biais jusqu\u2019au bord.<\/p>\n<h2>Comment couper les fromages les plus forts<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-9\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-en-aceite.mp4?_=9\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-en-aceite.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-en-aceite.mp4<\/a><\/video><\/div>\n<p>Des fromages comme notre <a href=\"https:\/\/cabesota.com\/175-197-queso-en-aceite-anejo-cabesota.html#\/29-tamano_del_queso-cuna\" target=\"_blank\" rel=\"noopener noreferrer\">fromage tr\u00e8s affin\u00e9 \u00e0 l\u2019huile d\u2019olive vierge extra<\/a> peuvent \u00eatre pr\u00e9sent\u00e9s en petits d\u00e9s ou en bloc.<\/p>\n<h2>Comment couper en portions les fromages ronds paraffin\u00e9s, comme l\u2019\u00e9dam ou le gouda<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-10\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-bola.mp4?_=10\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-bola.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-bola.mp4<\/a><\/video><\/div>\n<p>Posez le fromage sur l\u2019une de ses deux faces et d\u00e9coupez des portions triangulaires, en biais du centre vers les bords, pour former un \u00e9ventail. On peut aussi le couper en cubes de taille \u00e9gale.<\/p>\n<h2>Comment couper les fromages tr\u00e8s durs, comme le parmesan<\/h2>\n<div style=\"width: 800px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-31262-11\" width=\"800\" height=\"420\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-parmesano.mp4?_=11\" \/><a href=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-parmesano.mp4\">https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-parmesano.mp4<\/a><\/video><\/div>\n<p>Ces fromages ne se tranchent pas : on les casse en petits morceaux irr\u00e9guliers, g\u00e9n\u00e9ralement avec un couteau \u00e0 fromage pointu.<\/p>\n<h2>Comment conserver le fromage une fois coup\u00e9<\/h2>\n<p>Une fois le fromage entam\u00e9, le mieux est de l\u2019envelopper de <strong>film alimentaire ou de papier aluminium<\/strong>, m\u00eame si l\u2019id\u00e9al reste <strong>une bo\u00eete herm\u00e9tique<\/strong>.<\/p>\n<p>On recommande aussi de le garder dans les parties les moins froides du r\u00e9frig\u00e9rateur et jamais au cong\u00e9lateur. Le fromage fait partie des aliments qui <strong>ne doivent jamais \u00eatre congel\u00e9s.<\/strong><\/p>\n<p>Pour savoir <a href=\"https:\/\/cabesota.com\/fr\/comment-conserver-fromage-plus-longtemps\/\">comment conserver le fromage<\/a> plus longtemps, suivez le lien.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Les amateurs de fromage savent qu\u2019il faut traiter ce produit avec d\u00e9licatesse pour profiter pleinement de ses qualit\u00e9s. Bien couper le fromage est donc essentiel pour le servir et le d\u00e9guster comme il le m\u00e9rite. La forme du fromage d\u00e9termine la mani\u00e8re de le couper, afin de ne pas l\u2019ab\u00eemer et de r\u00e9ussir sa pr\u00e9sentation [&hellip;]<\/p>\n","protected":false},"author":3824,"featured_media":210,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_joinchat":[],"footnotes":""},"categories":[1163],"tags":[],"class_list":["post-31262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-tout-sur-le-fromage"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Comment couper le fromage comme un professionnel, pas \u00e0 pas - Cabesota<\/title>\n<meta name=\"description\" content=\"Comment couper les fromages affin\u00e9s, demi-affin\u00e9s, le camembert et les autres ? Chaque fromage est diff\u00e9rent, jusque dans sa pr\u00e9sentation.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Comment couper le fromage comme un professionnel, pas \u00e0 pas - Cabesota\" \/>\n<meta property=\"og:description\" content=\"Comment couper les fromages affin\u00e9s, demi-affin\u00e9s, le camembert et les autres ? Chaque fromage est diff\u00e9rent, jusque dans sa pr\u00e9sentation.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/\" \/>\n<meta property=\"og:site_name\" content=\"Cabesota\" \/>\n<meta property=\"article:published_time\" content=\"2020-11-13T11:21:38+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-11-04T13:39:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-.png\" \/>\n\t<meta property=\"og:image:width\" content=\"1200\" \/>\n\t<meta property=\"og:image:height\" content=\"630\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Lorenzo Chac\u00f3n\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Lorenzo Chac\u00f3n\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/\"},\"author\":{\"name\":\"Lorenzo Chac\u00f3n\",\"@id\":\"http:\/\/cabesota.com\/fr\/#\/schema\/person\/c2ea09507c4ce0a46132ddbc3d61ebfc\"},\"headline\":\"Comment couper le fromage comme un professionnel, pas \u00e0 pas\",\"datePublished\":\"2020-11-13T11:21:38+00:00\",\"dateModified\":\"2026-11-04T13:39:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/\"},\"wordCount\":732,\"commentCount\":0,\"publisher\":{\"@id\":\"http:\/\/cabesota.com\/fr\/#organization\"},\"image\":{\"@id\":\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-.png\",\"articleSection\":[\"Tout sur le fromage\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/\",\"url\":\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/\",\"name\":\"Comment couper le fromage comme un professionnel, pas \u00e0 pas - Cabesota\",\"isPartOf\":{\"@id\":\"http:\/\/cabesota.com\/fr\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/cabesota.com\/fr\/comment-couper-fromage-professionnel\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/cabesota.com\/wp-content\/uploads\/2020\/11\/como-cortar-queso-.png\",\"datePublished\":\"2020-11-13T11:21:38+00:00\",\"dateModified\":\"2026-11-04T13:39:53+00:00\",\"description\":\"Comment couper les fromages affin\u00e9s, demi-affin\u00e9s, le camembert et les autres ? 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