Cutting and Presentation

Each cheese shape has its proper cutting method:

Round cheeses (Camembert, Reblochon): - Cut in triangular wedges like a cake - Never cut the nose (tip) off someone else's portion

Pyramid cheeses (Valençay, Pouligny-Saint-Pierre): - Cut from center outward in triangular slices - Maintain the shape's integrity

Cylindrical cheeses (Crottin, Rocamadour): - Cut in rounds or half-moons - Very small ones can be served whole

Square cheeses (Pont-l'Évêque, Maroilles): - Cut in rectangular portions - Can also be cut diagonally for triangles

Log cheeses (Sainte-Maure): - Cut in rounds - Remove straw before serving if present

Large wheels (Comté, Cantal): - If pre-cut wedge: cut perpendicular to the rind - Never cut horizontally (parallel to rind)

Blue cheeses: - Use a separate knife to avoid flavor transfer - Cut from the center outward to ensure rind distribution

Traditional French Style: - Each cheese on individual plates - Served sequentially - Allows focused appreciation

Modern Plateau: - All cheeses on one board - Labeled for easy identification - Encourages exploration

Individual Portions: - Pre-plated selections - Helpful for dietary restrictions - Reduces handling

Accessibility Features: - High-contrast plates for visual impairment - Stable boards that don't slide - Cheese markers in large print/braille