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

“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.”

(Guilty as charged).

So, having been enlightened to the notion of a superior kind of cut - what’s the best way of doing it, per different kinds of cheese?

Hard cheeses should be formed into neat cubes, apparently, of a dimension that’s petite enough to be skewered on a cocktail stick.

Gooey varieties, on the other hand, should be sliced diagonally from the centre out.

For cheeses such as Brie and Camembert, meanwhile, you need to cut into quarters, then half - and even half again, if the size permits it. That way, each slice captures some of the potent flavour at the centre of the cheese.

So, there you have it. Go forth and wield your newfound cheesy knowledge…

Images: iStock

Are you doing your cheeseboard all wrong?