Tasting Table turned to Julie Goodyke, owner of Graze Craze Charcuterie Boards in Grand Rapids, as one of three expert sources for their guide on slicing cheese for a show-stopping charcuterie board. Julie shares her approach to creating visual variety — fanning slices, stacking cubes, and leaving wedges whole — plus tips on pairing cheese with honey, nuts, and artisan crackers to make every board feel inviting. The piece walks through 11 different cheese-cutting techniques, from wedges and ribbons to crumbles and fan shapes.