You’re Slicing Cheese All Wrong. Here’s How To Cut Every Shape Of Wedge, Wheel And Chunk.

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?

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.

Cheeses: Tomme de Savoie, Danish fontina, Gruyère

Cheeses: Goat cheeses

Cheeses: Brie, triple-cream cheese

Cheeses: Goat cheese, fresh or aged

Cheeses: Camembert, aged goat cheeses

Cheeses: Blue cheeses, fresh goat cheeses

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