For maximum flavour and texture (think oozing brie) take any mature cheeses (cheddar, brie, blue, washed rind) out of the fridge about an hour before serving. Leave some of the cloth rinds or wax on the cheese for charm, however you may like to cut the rind from at least one edge to make it easier for guests to slice. If you have lots of similar sized wedges, consider cutting some in half, or thicker slices to create more shape and movement on the platter.
If you have full wheels, consider cutting a wedge out or slicing in half, to encourage shy guests to get right into it! Choose a large flat, rimless platter, wooden boards, slate or a marble tile. Position the cheese on the board making sure there is plenty of room for guests to manoeuvre around the cheese. When arranging, consider shapes of cheeses and the heights, position wedges at alternating angles to create interest.
Allow one knife per cheese, to avoid mixing flavours. If you don’t have enough cheese knives, try using pate knives or butter knives for softer cheeses.
As a guide, when cutting cheese, each person should get an equal share of the rind and the centre of the cheese. So, try not to cut the tip off a wedge of soft ripened cheese, or take only the centre paste of the cheese, leaving the rind for others. Now you can dress it all up! Which is the fun part!