Cut hard cheeses into thin slices, cubes, or shards
Cut semi-hard cheeses into slices, sticks, or small wedges
Cut soft cheeses into small wedges or spoonable portions
Leave small rounds or logs whole, then provide a knife
Cut blue cheese into small wedges or crumbles
Cut aged cheeses into irregular shards for texture
Keep pieces bite-sized for easy picking
Use uniform sizes within each cheese type
Remove rind only if it is inedible or too tough
Arrange cut pieces with space between them
Match cuts to the cheese shape for a neat presentation
Cut just before serving to prevent drying out