Feel free to cut the cheese – but make sure you're using the correct type of slash. Check out our handy guide to all sorts of fromage.

Round wheel or square

Slice into generous triangular wedges, like a cake.

Examples: Camembert, Reblochon, Robiola, Coulommiers

Soft wedge

Use a hollow-edge blade to cut the nose off at a slight angle, then slice equally from each side.

Examples: Brie, Triple Crème, Pont-l'Evêque, Livarot

Soft in a bowl

Use a wire slicer to bisect from the top in one fluid motion.

Examples: Crottin de Chavignol, Saint-Marcellin, Saint-Félicien

Semi-soft wedge

Cut wedges width-wise until the last piece, which is then cut in half length-wise.

Examples: Edam, Gouda

Soft pyramid or cone-shaped

From the centre at the top, slice the cheese into wedges.

Examples: Valençay, Pouligny-Saint-Pierre

Blue

Use a cheese knife with holes and cut wedges out from the centre at a 45-degree angle.

Examples: Roquefort, Blue Stilton, Bleu d'Auvergne

Log or cylindrical

Cut into moderate coin-shaped slices.

Examples: Innes Log, Chèvre, Fourme d'Ambert