So you think chefs are one up on home cooks in every regard? Commenting about the culinary advantages home cooks have (yes, there are some!), cookbook author, television chef and food authority Jacques Pepin once noted that at home, cheese can be served at the proper temperature.  In restaurants, ordinances require that it be chilled until serving time.
Nearly all experts agree, though, that cheese is at its absolute best when it has been removed from the refrigerator 30 minutes to 60 minutes before serving. The goal is to reach a cool room temperature. At that point, the cheese’s textural and flavor traits are optimized.

If you are crumbling soft cheeses such as chevre and blue to serve atop salads, it will be easier to do if the cheese is chilled. Likewise, well-chilled cheese slices and shreds more easily. Consider putting it in the freezer for 10 to 15 minutes before slicing.