It's pretty well-understood now that cheese at room temperature equals happy cheese. Held at that frigid, refrigerator temperature, cheese is left paralyzed at a flavor standstill, but with a little warmth, fat and protein molecules loosen up a bit.
But how oh how to emulate cheese that's been treated to room temperature for the suggested hour before eating, if you haven't succeeded in anticipating properly? Or what to do if you pick up a wedge on a way to a friend's house and have no time for it to relax into a more tepid temp?
One quick trick will turn this challenge into a triumph.