You're Slicing Cheese All Wrong. Here's How To Cut Every Shape ...

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The facts are straightforward: Serve cheese plate, improve situation. No matter the occasion, cheese is bound to make it better.

Figuring out how to neatly present said cheese plate, however, is the tricky part. Sure, you can place the cheeses all nice and pretty on a board, but how does one know where to make the first cheese incision? And what about the intimidation factor that comes along with being the first person to whack into that beautiful, unperturbed wedge of brie?

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Wipe the sweat off your brows, dairy queens. The folks over at Martha Stewart Living have made it simple -- thank goodness. "When preparing a cheese plate, make a few slices to get guests started (and avoid a mess later on)," they suggest. "Slice the cheese with the rind on; guests can discard it on their plates." Check out these helpful diagrams below for the best way to cut your cheeses -- from Gruyere to goat -- and rid your cheese-platter woes for good.

Semisoft Wedge

Martha Stewart LivingCut the wedge cross-wise, then cut vertically along the rind. Cheeses: Tomme de Savoie, Danish fontina, Gruyère

Soft Pyramid

Martha Stewart LivingSlice the cheese into wedges from the top center.Cheeses: Goat cheeses

Soft Wedge

Martha Stewart LivingSection the cheese into long, narrow wedges from the point outwardCheeses: Brie, triple-cream cheeseAdvertisement

Log

Martha Stewart LivingSlice across the log into coins.Cheeses: Goat cheese, fresh or aged

Soft Wheel

Martha Stewart LivingCut it into even wedges, from the center outward.Cheeses: Camembert, aged goat cheeses

Veined Wedge

Martha Stewart LivingSlice it into points from the bottom center of the thin edge.Cheeses: Blue cheeses, fresh goat cheesesAdvertisement This article appears in the September 2014 issue of Martha Stewart Living, on newsstands now.

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