If you’re serving cheese, offer a different knife for each cheese, to avoid mixing flavours. If you don’t have enough cheese knives, offer bread and butter knives, or pate knives for softer cheeses.
When it comes to cutting cheese, as a general rule, each person should get an even share of the rind and the centre of the cheese (usually the best bit!).
Try not to cut the tip off a wedge of brie, or scrape out the centre, leaving the rind for others. The following pictures are a cutting guide for different shapes of cheese.