Consider how people are going to eat the cheese. Logs of goat cheese are often A-OK to platter up whole, while semi-firm cheeses are best served sliced into pieces according to the shape they’re sold in. Firm cheeses can be broken into unfussy large crumbles. If you think your guests could use some coaching about how it’s done (say, slicing brie into wedges with the rind on, or using a fork to create shards of Parmesan), pre-portioning can be a wise and efficient idea so everyone can serve swiftly.