General principle: think of the others and cut it so that the last one really has some cheese left. Now adapt to all kinds of cheeses. :)
Why of course, how gauche of her!
Seriously, small round cheeses are easy: go from the centre then on to the edge.
It gets funky with large, round cheeses like Brie: if you try that you unavoidably end up with something way too long and thin at one end to be properly (and cleanly!) transferred to your plate. The only solution is to put just a quarter on the serving dish. Guests help themselves by cutting a nose into it: one side of the triangle is a straight line centre-edge, the other side starts from the centre at an angle but veers halfway through to reach the edge making a line almost parallel to the first one. From then on the next guests start slicing from one of the smaller sides, alternately.
The fun bit is for square cheeses, like Pont-l'Zvque: start from the centre and cut through to the edge, drawing neat little triangles and starting from a corner.
Stilton you don't cut, you dig into with a spoon, and Cheddar you let English friends offer you some - if they brought the damn huge cheese, they bloody well want to cut it for you. :)
Does it show my father used to judge our new friends by the way they cut the cheese? :) Of course we'd tell them beforehand, so they'd be petrified anyway...
Greg --
Comme on l'fait pour danser l'tango
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