Serving Cheese

Remove the cheese from the refrigerator an hour before serving — cold mutes flavor.

Arrange the cheeses on cutting boards, saucers, platters, or plates. (Soft cheeses can go on anything, but hard ones work best on a sturdy surface.)

Offer a selection of breads, including sliced baguette, bread sticks, and crackers in all sizes and shapes.

Place the cheese platters and the other nibbles on several different tables to avoid guest gridlock.

Set out a separate knife with each cheese. Soft cheeses spread well with a butter knife, firm ones cut best with a paring knife, and aged ones require a cheese plane.

Label each cheese to avoid reciting the names all evening. If you like, also jot down a few poetic adjectives describing its flavor.

Use paper plates, plastic tumblers, and plastic utensils if your party is casual. The cheeses and wine convey refinement enough.

Keep a watchful eye and tidy the plates occasionally during the party.

Skip the standard sliced fruit and instead offer tart Pickled Carrots and Citrus Olives (recipes below).

Spoon jarred condiments — sweet preserves or honey, tart chutneys, spicy mustards — into small dishes. The spreads create a dynamic contrast with the rich cheese.

Storing Cheese

Before the party, refrigerate the cheeses in their original packaging. Afterward, store soft cheeses in resealable containers, blue cheeses in plastic wrap, and firm and aged cheeses first in wax or parchment paper, then in plastic wrap.

What to Sip

Cheese-friendly varietals have either a lively acidity or strong tannins, says master sommelier Andrea Robinson, author of Great Wine Made Simple (Broadway Books, $28, www.amazon.com). Try Riesling (Bonny Doon Pacific Rim Dry, $10), Sauvignon Blanc (Monkey Bay Sauvignon Blanc, $9), Cabernet Sauvignon (Franciscan Oakville Estate Napa Valley, $28), and an inexpensive alternative to Champagne, such as cava (Segura Viudas Aria Cava Brut, $12).

Cheese Party Recipes

Cheese Crisps

Modern Cheese Balls

Citrus Olives

Pickled Carrots