I get a lot of questions about how to cut cheese for a cheese board. I generally tell people to leave pieces of cheese whole. It looks better that way, I think. The idea is that a few cheese knives and spreaders will allow you and your guests to cut what they would like. It keeps the cheese fresher if there are left overs. Serving larger pieces of cheese is great for a more intimate get-together with a small group. But for people who are serving larger groups, they don't want the guests to have to work for the cheese and they want to get them "in and out," if you will. This calls for cutting the cheese into individual portions ready to be picked off the board. This is not necessarily a bad thing and the aesthetics can be quite compelling if you cut the cheese nicely.
