Always serve cheese at room temperature, not cold from the refrigerator. In order to ensure the emergence of its full flavor, always take the cheese out of the refrigerator early enough for it to come to room temperature. Depending on the hardness of the cheese, this could take about an hour in cool weather, or in hot weather, as little as 30 minutes. Hard cheeses take longer to come to room temperature than soft ones. When you take it out, leave the cheese wrapped so that the exposed surfaces don't dry out. Just before you're ready to serve the cheese, unwrap it and throw the wrapping away. Never use the same wrapping twice—it won't reseal properly.
For serving, present each cheese on a small wooden cutting board, piece of marble, or plate, rather than forcing two, three, or four cheeses to share one big platter. If you put them all together, soft cheeses may run into each other; also, the aromas intermingle and it's hard to differentiate between them. What's more, big plates often aren't completely flat, and cheese must lie flat in order to be easily cut. Use a flat, sturdy, individual cutting boards rather than plates, which tend to be tippy. If you don't have small cutting boards or marble slabs, then use a big cutting board and keep the cheeses as far away from each other as possible.