Amuse Bouche

In France…, there is a correct way to approach the cheese. Round ones, like chèvre or Saint-Felicien, are cut from the center like tiny pieces of pie. A triangular wedge of Brie or bleu must be cut from the side, into ever thinning slivers, and a large rectangular slab of Comté or Cantal should be approached from the inside edge, working towards the hardened croûte until it is roughly the length of your knife blade, in which case it should be sliced from the side. The idea is never to leave any diner with just the mouldy crust. And, of course, to avoid, if at all possible, taking the last piece.

from Lunch in Paris by Elizabeth Bard (2010)