Try to choose cheese platter made from a natural material (marble, slate, wood, wicker, glass, woven rush, etc) and, above all, avoid metal, silver or stainless steel which modifies the flavour of the cheese.
For an attractive result, the platter should be pure and simple, but never dreary. Make use of your imagination and experiment with colours and shapes by adding vine leaves, flowers or fruit - those in season, of course. When serving whole cheeses, the first slice should be removed, so that guests can appreciate the degree of affinage.
Don't forget to provide several cheese knives as this will make the cheeses much easier to serve.
Ideally, cheeses should be stored in conditions similar to those used during its affinage, ie. 10 to 12°C with 90% humidity. The best form of storage would be a wooden box, in which the right level of moisture is naturally maintained. Failing this, keep the cheeses in their original wrapping and place them in an unsealed plastic bag at the bottom of the fridge.
Try to remember that, in general, cheeses react poorly to:
To appreciate the delicate flavours of the cheeses at their finest, remove them from the refrigerator at least one and a half hours before serving to allow them to reach room temperature. Start with the mildest flavoured cheeses and gradually move up the strength scale, finishing with the blue cheeses.
In accompaniment, serve lightly toasted traditional-style breads or fresh sourdough, rye or country-style bread.