Apparently, we’ve all been making up cheese boards wrong

We love a good cheese board.

Throughout the sunny days we devoured them at every party, and while we may have to lay off them for a little while, it turns out we've been making them up all wrong. I have to say that when I made one for a friend's dinner last year, I was met with 'why is the cheese cut like that?', 'why are the crackers placed that way?' and 'we need a knife, she did the cheese board all wrong'. Thanks friends. However, they had a fair point, because I only cut the cheeses in halves, aaand just kinda threw all the crackers in together. So, if you don't want to make the same mistakes I did, here's how to make the perfect cheese board according to Good Housekeeping. “An oozing brie, veiny blue and tangy cheddar cheese board is the perfect way to round off a festive feast,” the 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." For hard cheese, you should cut it in cubes, just small enough that it would fit on a cocktail stick. For gooey cheeses, you should slice it diagonally from the centre out, and for the likes of Brie and Camembert, you need to cut them into quarters, then half - and even half again, as it captures some of the best flavour at the centre of the cheese. So, there you have it.