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When preparing a cheese plate, make a few slices to get guests started (and avoid a mess later on). Slice the cheese with the rind on; guests can discard it on their plates. Use the information here as a guide for your cuts -- be sure to aim for a bit of rind, vein, or soft center in every bite. And set out separate knives for gooey, soft, hard, and pungent varieties to avoid mixing flavors.
Semisoft Wedge such as Tomme de Savoie, Danish fontina, Gruyere
Cut the wedge crosswise, then cut vertically along the rind.
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Slice the cheese into wedges from the top center.
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Brie, triple-cream cheeses
Section the cheese into long, narrow wedges from the point outward.
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Goat cheeses, fresh or aged
Slice across the log into coins.
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Camembert, aged goat cheeses
Cut it into even wedges, from the center outward.
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Blue cheeses, fresh goat cheeses
Slice it into points from the bottom center of the thin edge.
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