Go with the basics and a few seasonal additions. Pair three to five cheeses with crusty bread or crackers, fruit, nuts, a savory component, and something sweet. Estimate one pound of cheese total for every five guests. Cheese tastes best at room temperature, so take it out an hour before guests arrive. This way, it will be ready to go when the party starts, and you will be free to focus on other logistics. Be sure to place a different knife out for each cheese, and consider pre-cutting the cheese for your guests. Finally, it never hurts to decorate -- hardy rosemary and sage hold up well.
Since cheese is the main attraction, part of the fun is the thought put into the selection -- the flavors and story behind each cheese can become a topic of conversation. Aim for a variety in the type of milk, age, and texture, as well as in shape and color. Try to make the platter visually appealing and diverse in flavor. Switch it up between creamy, semi-hard/hard, and aged, and include no more than one goat or blue cheese. For shape, go with a wedge or two, a round, a single-wheel cheese, and a pyramid. If using multiple wedges, cut them into different sizes.