What knives and accessories for your cheese board? (Part 3/3)

We've seen the classic double-edged knife, the hatchet, the chisel and the lyre but we still have a few possibilities? And we spare you the curler (or chanterelle) needed to cut the monk's head...

Again ? But which ones?

5 - The scraper (similar to a mandolin) It is very useful for cutting thin slices in hard and semi-hard cheeses (Emmental, Comté) and releases all the finesse that appeals to the taster.

6 - Other aids: the butter knife The small spoon for runny cheeses (vacherin, Mont-d'Or). The fork, to hold the cheese in place while it is cut (it is pricked in the crust)