SLICE OR DICE? THE PROPER WAY TO CUT YOUR CHEESE

BRIE AND CAMEMBERT

Start by cutting the whole piece - whatever r its shape - into quarters and then by half and, if necessary, half again. This is specifically to ensure each slice has some of the riper centre.

CHEDDAR AND RED LEICESTER

For hard blocks it is a matter of cutting it down the middle and then into rectangular chunks. These can then be divided into cubes for those who want to put them on the end of cocktail sticks.

GOAT’S CHEESE

Those in awkward shapes, such as a pyramid of goat’s cheese, need to be cut from the centre outwards in diagonal cuts so everyone gets a little piece of the ash rind that tastes so good.

STILTON

If it comes in a triangle - as with some bries in the same shape - go for a long, thin slice that includes the softer texture near the tip.

WAXED TRUCKLE

e.g. Wensleydale and Caerphilly With wax on or off, cut down the centre then outwards into wedge shapes to get the different tastes from the inside out.