Step 1: Cut with the correct knife
One knife per individual cheese! You can’t have that Brie creaming all over the Comte and mingling flavors. Each hunk of delectable dairy goodness must be coddled, and not all knives are created equal.
Slicers and other fromage flatware come in a myriad of styles and sizes, each intended for a specific texture of cheese, and some come with a forked tip, which can be used to move the cheese once it has been properly cut. It's not just for decoration.
And take note: Do NOT saw the good stuff, but cut in one fluid motion. Rock the knife back and forth if the cheese won’t budge under the blade. Also, no pre-cutting before curd-eaters arrive — cut the cheese right before serving. Probably the first time anyone has ever told you to cut the cheese in front of a crowd...
Cut medium-hard to medium-soft cheeses with a wire slicer
The thin stretched wire and sturdy handle will carve thick, even cuts through cheeses like Emmental, Raclette, and Morbier with ease.
Cut crumbly cheeses with wide, rectangular, open-surface blades
Knives with holes are preferable for Roquefort and other blue cheeses. The smaller surface area prevents the blue veins from sticking to the knife, which maintains the structural integrity of the slice. This is paramount.
Cut soft-ripened cheese with a hollow-edge blade
The evenly spaced vertical indentations on this kind of blade will keep creamy Brie, Camembert, or Mont d’Or from sticking.
Cut hard cheeses with a tear-shaped knife
Slide the tip in first (yup) and push down with force. Harder cheeses like Gruyere, Cantal, or Beaufort will sometimes crumble into larger chunks under the pressure. You may crumble, too, from the stress of knowing which blades match which cheeses.