To fully experience all of the aromas and nuanced flavors a cheese has to offer, it's important let the product come to room temperature (since cold refrigeration often masks flavors). Depending on the style and ripeness, take your cheese out at least 45 minutes to an hour before serving. Keep in mind that room temperature generally means about 65 degrees; it does not mean Texas summer hot!. 

It's also important to put a separate cheese knife out for each wedge of cheese, so that flavors and molds don't mix resulting in an off putting flavor. Lastly, if you're serving your cheese in big, beautiful chunks, it's always a good idea to slice the first piece or two; this sets an example for your guests, so that they know how to go about cutting the remainder.