Cheese, you have to love it. It’s a craft, a tradition and a little bit of edible magic, all in one. But to truly enjoy it, you need to know more than just your brie from your blue. From buying and storing to serving and pairing, small changes in how you handle cheese can take it from ‘nice’ to ‘I’ll never forget that bite’. Here’s your step-by-step guide to treating cheese like a pro – and letting it treat you in return.

1. Buy ready to eat, not just for later
   Cheese is best enjoyed at its freshest, so resist the temptation to stock up for ‘later’. Soft cheeses like ricotta, burrata or fresh mozzarella should be eaten within a few days of purchase. Semi-hard cheeses like cheddar or gouda can last a couple of weeks, while hard cheeses like Parmesan can go a month or more if stored properly. Planning your cheese shopping around your menu means you’ll taste it at its peak – never tired, dull or past its best.
2. Store it like a cheesemonger
   The secret to keeping cheese delicious is letting it breathe while protecting it from drying out. Wrap cheese in wax paper or baking paper first, then loosely in plastic wrap, or tuck it into a lidded container. This creates the perfect balance of airflow and moisture retention. Avoid storing cheese directly in plastic – it traps moisture and can make cheese sweat or develop off-flavours.
3. Serve at the right temperature
   Cold cheese hides its true personality – the flavours are muted and the texture firm. Bring cheese out of the fridge at least 30 minutes before serving to let it warm slightly and release its aroma. It’s a small step that turns good cheese into a showstopper!
4. Use the right knife
   Cutting cheese well is more than neatness – it’s about preserving its texture. Use a thin-bladed knife or cheese wire for soft, sticky varieties like brie or blue, so you don’t squash them. For firm cheeses like cheddar, a sturdy chef’s knife works well. While very hard cheeses like Parmesan benefit from a sharp-pointed parmesan knife to break off rustic shards. Matching the blade to the cheese makes serving smoother and keeps pieces looking perfect on the plate.
5. Match cheese and board
   When arranging a cheese platter, think of it as a flavour journey. Place the mildest cheese at one end and work your way to the strongest or most pungent at the other. This prevents strong cheeses from overpowering delicate ones. Use separate knives where you can to avoid flavour transfer. This way, your guests taste every cheese as it was meant to be enjoyed – from gentle and creamy beginnings to bold, unforgettable finales.
6. Mind the pairings
   Pairing is an art that makes cheese shine. Sweet accompaniments like honey, grapes or fig jam balance the saltiness of a blue cheese. Acidic touches like apple slices, pickles or tomatoes refresh the palate after creamy brie or camembert. Crunchy textures, nuts, crispbreads or fresh celery provide contrast and prevent the cheese from feeling too rich. Use colour, texture and flavour variety to keep the platter lively and irresistible.
7. Grate, shave or cube for best use
   Different dishes call for different cheese preparations. Hard cheeses like Parmesan or pecorino are best grated fresh over pasta or soup to release their aroma. Semi-hard cheeses like manchego can be shaved into salads for beautiful ribbons of flavour. Firm cheeses such as cheddar can be cubed for easy snacking. Preparing your cheese in the right shape for the job maximises both taste and visual appeal.

FOUR POPULAR VARIETIES

• Brie: Silky, buttery and gloriously indulgent. Serve it at room temperature so it’s perfectly oozy, alongside fresh figs, pear slices and a drizzle of local honey. Pair with Champagne.
• Parmigiano Reggiano: The regal king of Italian cheeses. Its crystalline crunch and nutty depth are irresistible shaved over pasta, crumbled into risotto or paired with aged balsamic and walnuts. Serve with a bold Chianti or crisp Prosecco.
• Roquefort: France’s blue treasure. Tangy, creamy and complex, it’s sublime on a slice of sourdough with ripe pears or alongside dark chocolate for a daring twist. A sweet Sauternes tempers its bite.
• Aged cheddar: Robust, sharp and deeply savoury, cheddar is a kitchen workhorse and entertainer’s delight. Think apple slices, thick-cut chutney and crusty bread – or melt into a toasted sandwich for pure comfort. Pair with malty beer or a gutsy Shiraz.