Fancy a cheese sarnie?

I thought these two recent links from Laughing Squid went together well.

How to properly cut and serve different cheesesLaughing Squid
Anne Saxelby, the resident turophile of Saxelby Cheesemongers in New York City, gave an informative Epicurious lesson on how to properly “cut the cheese”. All jokes aside, Saxelby, who has a long history working with artisanal cheese, offers helpful tips on not only cutting but appreciating and serving different varietals from all over the world.

How to make just about every shape of breadLaughing Squid
Peter Endriss, the head baker at Runner & Stone in Gowanus, Brooklyn partnered with Epicurious to offer a rather comprehensive tutorial in shaping a variety of different bread. Included in this list are simple loaves of bread and rolls along with such tasty treats as brioche à tête, pretzels, bagels, English muffins, challah, chapeau, and even a pizza crust.