We're ruining cheese boards without realising

The good old cheese board. Where would we be without it during the festive period?

Well apparently we might as well bin the lot because we’re serving it all wrong, according to the Good Housekeeping Institute.

According to their experts, there are several correct ways to be cutting each type of fromage in order to give your guests the optimum taste and texture.

“An oozing brie, veiny blue and tangy cheddar cheeseboard is the perfect way to round off a festive feast. But rather than cutting into the cheese at any angle, there’s a trick to getting the best from your cheese,” reads the advice.

“This includes where to plunge the knife in the first place to the shape of the chunk itself as the nations gorges on gorgonzola and other varieties in the lull between Christmas and New Year.”

Who knew?

It goes on to say that hard cheeses like cheddar should be cut down the middle into neat cubes or rectangular chunks.

The likes of brie and camembert should be cut into quarters, then into half, and then into half again if needed. This is to ensure each slice includes some of the riper centre.

For waxed cheeses, simply cut from the centre outwards in diagonal cuts so that each guest can get a taste of the rind.

And for stilton or similar cheeses that come in an awkward triangle shape, go for long thin slices so that people can enjoy the softer texture.

It’s all quite simple, really.

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