Been getting questions on how to serve cheese. The following was added to the thread.
Question: How is cheese properly served?
Answer: Number one rule: Do not eat cheese cold or straight from the refrigerator. The cold temperature hinders the natural flavors and fragrance of the cheese. The aromatic and complex flavors of cheese don't really begin to appear until the cheese is at room temperature.
Cheese is composed largely of fat. Since fat means flavor, the goal is to amplify it as much as possible. When fat molecules are cold, they contract, when they warm, they relax, allowing a greater perception of flavor.
Pull your cheese out of the refrigerator at least an hour to a hour and a half before serving. To keep your cheese from drying out, never unwrap your cheese when you bring it out of the refrigerator. If serving waxed cheese at room temperature, wait until ready to serve before removing wax or if wrapped, unwrapping.
Be careful, though, especially in the summer months, if you warm up the cheese too much, it'll start to sweat and melt in unappetizing ways. Try to keep it at or around 72°.
To cut any cheese properly—hard or soft —use a good chef's knife or a good all-purpose utility knife. To cut very soft, cheese such as chevre cleanly, use a length of stretched dental floss.
Serving cheese after the main course, prior to or in place of dessert, adds an elegant touch to casual dinners. If served before dinner, with cocktails, remember that cheeses can be filling. Serve in limited quantities and variety.
If serving more than one type of cheese, provide separate knives for each cheese. Do not overcrowd the serving tray, as guest will need room to slice the cheeses.