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White Cheese Cubes with Clean Sliced Edges

White Cheese Cubes with Clean Sliced Edges

Nutrition Facts

Per 140g serving

% Daily Value based on a 2000 kcal diet

Calories 490 kcal
25% DV
Total Fat 39.0g
60% DV
Monounsaturated Fat12.4g
Polyunsaturated Fat1.4g
Saturated Fat24.0g
Trans Fat1.2g
Total Carbohydrate 3.0g
1% DV
Starch1.5g
Sugars1.5g
Protein 31.0g
62% DV
Animal Protein31.0g

About

Appears to be a small container of sliced white semi-hard cheese. Nutritionally dense, high in fat and protein, with minimal carbohydrates.

Ingredients

Vitamins & Minerals

Vitamins

NutrientAmountDV%Half-life
Biotin (B7)3.0mcg10%
Choline22.0mg4%
Folate (B9)25.0mcg6%
Niacin (B3)0.2mg1%
Pantothenic Acid (B5)0.5mg9%
Riboflavin (B2)0.4mg32%
Thiamin (B1)0.0mg3%
Vitamin A350.0mcg39%
Vitamin B121.8mcg75%
Vitamin B60.1mg6%
Vitamin D0.7mcg3%
Vitamin E0.4mg3%
Vitamin K3.0mcg3%

Minerals

NutrientAmountDV%Half-life
Calcium980.0mg98%
Copper30.0mcg3%
Iron0.3mg2%
Magnesium40.0mg10%
Phosphorus700.0mg100%
Potassium110.0mg2%
Selenium20.0mcg36%
Sodium980.0mg43%
Zinc5.0mg45%

White Cheese Cubes with Clean Sliced Edges

Headnote


This is a study in purity: white cheese cut into precise cubes and served with nothing to obscure its milky salt and firm, yielding texture. The dish depends entirely on the quality of the cheese and the discipline of the cut. When handled correctly, it presents as quiet, exact, and complete.

Recipe essentials


  • Dish category: Cheese plate

  • Cuisine or origin: Neutral, contemporary

  • Course type: Starter or accompaniment

  • Yield: 1 portion

  • Serving size: 140 g

  • Prep time: 10 minutes

  • Cook time: 0 minutes

  • Total time: 10 minutes

  • Difficulty: Easy


  • Equipment


  • Sharp chef’s knife

  • Small cutting board

  • Chilled serving plate


  • Ingredients


    Main ingredient


  • White cheese, 140 g


  • Method


  • 1. Chill the white cheese for 10 minutes if it is soft or fragile. It should feel firm enough to cut cleanly without smearing at the edges.

  • 2. Place the cheese on a clean cutting board. Trim only if necessary to square the block; keep waste to a minimum.

  • 3. Cut the cheese into even cubes, using deliberate downward cuts. Aim for clean faces and consistent size so the pieces present with architectural clarity.

  • 4. Transfer the cubes to a chilled serving plate in a single, composed layer. Keep the arrangement open and orderly, with the cut surfaces visible.


  • Plating and serving


    Serve immediately on a cold plate. The cubes should appear neat, pale, and exact, with defined edges and a firm, creamy interior.

    Professional notes


    A clean cut is the entire discipline of this dish; use a sharp blade and avoid pressing through the cheese. If the cheese softens, return it briefly to the chill before finishing the cut.
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