Mistake No. 4: Not serving cheese at room temperature.
When you have guests coming over, don't just plop some cheese down on a plate directly from the fridge. Give it time to reach room temperature.
"Cheese should be eaten at room temp to allow to flavors and textures to be enhanced to their full and natural state," Willcox said. You'll have a tastier cheese plate if you let the cheese sit out awhile.
Mistake No. 5: Keeping all cheeses in the fridge.
"Many people still have it in their head that cheese needs to live in a cold, cold fridge," Willcox said. Not so!
Back when cheese was first made, it didn't need to be kept in the refrigerator and it still doesn't. "Cheese is a product that has gone through a controlled spoilage of milk," Willcox said. "Very firm cheeses, such as Parmesan, can be kept out of the fridge for weeks -- their life span just wont be quite as long."
If you do want to keep your cheese in the fridge, keep it in the warmest spot, like the vegetable drawer. A too-cold spot will keep the cheese from breathing, according to Willcox.
Mistake No. 6: Assuming all cheeses have equal shelf lives.
There are numerous cheese families and each one has a unique shelf life and ages in different ways.
"Get to know your cheeses," Willcox advised. "Each cheese family has a different shelf life, peaks at a different age, prefers to be eaten at a different temperature, and pairs with different beverages and condiments."
Visit a cheese monger and don't be afraid to ask questions. They're there to help.
Mistake No. 7: Not trying different cheeses within a cheese family.
This is especially true for people who say they hate all blue cheeses or all stinky cheese.
"People who think they dislike all blue cheeses are often used to one not-so-good, tart, past-its-peak blue," Willcox said. "Blue cheeses get stronger or more stinging as they sit around so if you're not eating from a fresh wheel you are likely getting a piece that would turn off even an avid cheese lover.
Instead, try a mild blue cheese like a Cambozola Black Label or Cheriboga, and apply this to all different kinds of cheese. Even if you think you don't like something, you could be in for an eye-opening (and mouth-watering) experience.