Do not crowd too many cheeses on a board. It is easier for guests to serve themselves from an uncluttered board. Avoid placing strong and mild cheeses next to each other. The flavor of cheeses should be respected and not overpowered by strong beverages or highly seasoned crackers.

Serve cheeses simply. Avoid knickknacks, fruit, or crackers on the cheese board. Serve cheese without their wrappers, no matter how colorful they may be. For a formal tasting, do label cheeses. Also, use several kinds of breads – French, rye pumpernickel, black bread, etc. Seasoned or salty crackers are not good choices; cheeses should never be inferior to other flavors.

The classic way to serve cheese is with fruit, and/or beverages such as beer, wine, ale, cider, or even milk. The milder the cheese the milder the beverage should be, and vice-versa.

Do not pre-cut cheese for guests; it exposes too much surface to the air, which dries out and robs the cheese of its dignity and identity.

When serving cheese for dessert, provide each person with a small plate and knife.

Cheese may be eaten with the fingers, but in formal atmospheres, it is eaten with a fork.

Cheese is very versatile and goes with may kinds and combinations of foods. As a last course, it enhances most dinners or luncheons. Exceptions are menus containing rich meat or poultry, and following a rich creamed or cheese dish. It should not be used with dishes from those countries where little cheese is eaten. Cheese is inappropriate following a Chinese or Japanese dinner, or a hot Indian curry.