The way a cheese is cut can influence how it tastes. Not only because of its appearance, after all, presentation has its value (after all, we eat with our eyes before we even put food in our mouths), but also because the flavor of the cheese can vary depending on how it is cut.

In most cheeses, there is a difference in taste and texture between the central part and the rind. For this reason, there is an ideal cut for each type of cheese, so that you can experience the full flavor of the cheese.

Care should be taken when cutting rinded cheeses. Each piece should have a proportional amount of rind and paste. To make things easier, here are some examples:

• Funky rind cheeses: cheeses such as Brie, Camembert and others should be cut like a slice of cake. 
• Semi-hard cheeses: cheeses such as Ementhal, Prato and Colonial can be cut into cubes, rectangular pieces or slices.
• Hard cheeses: cheeses such as Parmesan, Grana, Pecorino and others should be broken into irregular pieces.
• Cheeses sold in wedges: cheeses such as Manchego, Gouda and others are sold in triangle-shaped slices. Simply lay the slice horizontally and make parallel cuts, so you have slices in the shape of small triangles.

Don't forget to let the cheeses acclimatize before serving (leave them at room temperature for at least half an hour). This way they will express their full sensory potential.