Serious Eats - seriouseats.com

Thanks Jamie, for an informative article. As a cheesemonger, I'd like to add a few further comments. We usually adhere to the .75 oz per person rule, per cheese, if your cheese board is the major component of your presentation. Especially if pairing wines or spirits or beer, a few eager guest will wreak havoc on your board while just a few will eat less than expected. Serve plenty of water and more bread or crackers than you would expect. It helps clear the palate between cheeses and dulls the alcohol.

Remember that cheese is seasonal. Try to find examples that show best characteristics of the season- early spring means bright, fresh goat milk, while Comte and Gruyere may be better served in Autumn or Winter where their heftier nature feels right. Large scale production cheese may be available year round (um, brie) but will never show as well as the little gems that you don't recognize off the bat. Trust your instincts and your cheesemonger. Include a few crowd pleasers and a challenger or two.

More than anything, have fun and take chances. Ask for tastes and remember that not everyone will love everything. The fun is in the process.

i long for the days of the tuesday night special, stuffed pesto and a pitcher for $15. Fed me for a week. So yes, one slice is enough.

A whole beast lies gently o'er coals
From snout to tail the smoke rolls.
Henderson's got nuthin' on my skills at bone suckin'
It's burnt ends till the final bell tolls!