When we’re searching for the perfect party appetizer for hosting, a crowd-pleasing item to bring along to a potluck, or are simply in the mood for a no-cook dinner, the solution is unanimous: a cheese board. We’ve yet to discover the point of “too much cheese” at any occasion, plus, they’re no-sweat to pull together. Simply choose your starring cheeses from the fridge, accessorize, style, then savor. That’s all there is to it, right?

Not so fast, the cheese specialists we spoke to say. Literally. Taking your time might be the key to unlocking an even more delicious experience. Ahead, we’re dishing about why—and revealing more pro tips to level-up your fromage fest.

The Best Temperature to Eat Cheese

True, it’s a bold claim to assert that you’re probably eating cheese wrong. But if you’re anything like us, you certainly have been breaking the “rules” of most cheesemongers about one important detail: the temperature.

We’ve been known to remove our chosen cheeses from the refrigerator immediately before assembling and sharing our spreads. The Academy of Cheese, a UK organization that offers levels of certifications in cheese similar to a sommeliers, notes that the fat in cheese is home to a fair share of its flavor. When cheese is chilled, the fat molecules contract, which dampens what we can perceive. As cheese warms up, the same molecules relax and emit aromas that affect the flavors we sense. (In case you missed it, scientists believe that about 75% to 95% of what we experience as taste is actually due to what we smell.) Plus, the texture of cheese is creamier and softer; allowing the taste buds to savor the full expression of the cheese.

If you, too, have been eating cheese close to fridge temp, listen up: the experts we spoke to agree that the best temperature to serve cheese is around room temperature—anywhere from 62° to 72°F. If you’d like to get even more specific, the pros at Wisconsin Cheese recommend shooting for a serving temperature 67° to 70°F.

In this range, “Bries get nice and runny, Alpine cheeses are more supple, and aged cheddars give you that beautiful contrast between creamy and crunchy from the crystalized amino acids,” explains Tessie Ives-Wilson, American Cheese Society Certified Cheese Professional and the cheesemonger and events coordinator for Zingerman’s Deli  in Ann Arbor, Michigan.

Depending on the size of the pieces of cheese, a good rule of thumb is to take the cheese out of the refrigerator 30 to 60 minutes before you plan to enjoy it.

“If you aren’t going to eat the whole piece, cut it while it’s cold and only bring the portion that you are going to eat up to room temperature,” Ives-Wilson says. “Bringing the whole piece of cheese in and out of the fridge can shorten the lifespan of your cheese by drying it out and accelerating the ripening process.”

If the cheese is wrapped in paper or plastic or is in a container, unwrap or take it out of its package and set it out on a plate or serving tray, suggests Rajna Bulut, owner of Cheese Queen BG charcuterie catering business in Bowling Green, Kentucky. Then cover the cheese with plastic wrap, a mixing bowl, a cake dome, or cheesecloth to prevent it from drying out as it comes to room temp.

The one exception: “If you plan to serve cheese outdoors on a warm day, there isn’t much of a need to let the cheese rest at room temperature before serving,” says Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager.

How to Store Cheese Until You Plan to Enjoy It

One of the most common cheese mistakes is eating it too cold, but that doesn’t mean it’s not important to keep cheese chilled until you’re about ready to enjoy it.

Here’s a step-by-step guide for how to store cheese until you’re ready to take the chill off:

• If the cheese is sold in a container, store it in this vessel—with its brine if it comes with it. If it’s wrapped in plastic wrap, remove this, as Bulut says cheese can “suffocate” in plastic wrap. Instead wrap the cheese in cheese paper (most grocery stores have them right by their specialty cheese counter); parchment paper or waxed paper are suitable, breathable substitutes, the experts verify.
• Store cheese in a crisper drawer away from meats, produce, or any other items with a strong odor, since “cheese is like a sponge for anything that’s around it,” Bulut confirms.
• Ensure the refrigerator is set to between 32° to 41°F. “Cheese enjoys being on the warmer end of that range; around 38°F is its happy place,” Ives-Wilson says.

By storing cheese according to these instructions, “you are slowing down the bacteria that ripen cheese and preventing it from drying out,”  Ives-Wilson adds. “Cheese is still a living breathing thing!”

5 More Tips to Level-Up Your Cheese Tasting

Temperature is certainly a major factor in ensuring cheese stays safe—and can be fully savored—but it’s far from the only element of the ultimate cheese adventure. Keep the following pointers in mind to ensure your cheese experience is the crème de la crème:

• Think fresh. Ives-Wilson prefers to only keep enough cheese on hand for the next 10 days or so. “Shop for smaller pieces more often. Most cheese counters sell cheeses that are at optimal ripeness when you buy them; ready to be enjoyed right away,” she says.
• Stick with five or fewer. A platter can feel cluttered or formidable with too many choices. No matter the size of your party, the American Cheese Society encourages limiting your selection to five different cheeses or fewer. Aim for variety in terms of size, shape, and texture. Stock up on the amount that’s appropriate for your guest count, estimating about 2 ounces per person for a snack or 3 to 4 ounces per person for a light entrée (Our party food calculator can come in handy to help you crunch the numbers for every item you plan to serve.)
• Cut with care. “Cheeses should be cut into pieces that will fit on a cracker or be easy to pick up,” Bulut tells BHG. Here’s a breakdown by style:
• A soft cheese, such as a wheel of brie should be cut in wedges radiating from the center so that everyone gets an even piece including a piece of the rind. (Yes, you can eat the rind of many types of cheeses!) 
• A hard cheese like cheddar should be cut with a sharp pointy knife like a paring knife, wedged into the cheese, and chunked off into irregular shaped chunks. 
• A semi-hard cheese like a Manchego or Alpine cheese can be cut into thin triangles or rectangles.
• Plan your pairings. Crackers, nuts, jams, honey, fruit, and bread are ideal accompaniments. If you’re unsure of what might be an ideal companion for a particular cheese, Ives-Wilson recommends asking the staff at the cheese counter or “look for products that come from the same geographic region as the cheese type,” she explains. What grows together often goes together; such as French lavender honey fresh chevre, which are both prominent in the Provence region.
• Remember the ideal order of operations. “Try to consume cheeses in an order from mild to most pungent in flavor,” so you don’t overwhelm your taste buds immediately, says Garrett Kasper, executive chef at Timbers at Arbor Day Farm in Nebraska City, Nebraska.

If you only remember one cheese “rule,” let it be this one from Kasper—it’s actually the no. 1 trick for the optimal cheese affair: “Buy something you enjoy and eat it how you enjoy eating it!”