First mistake! A knife is usually not enough... Otherwise, we mix flavors and textures. Shame. But how do we choose them?
1 / The classic double-pointed knife: It is suitable for soft cheeses and bloomy crusts (Brie, Camembert, Livarot, Pont-l'évêque, Maroilles); we cut and prick to bring the piece to his plate. We plan several if there are several strong tastes….
2/The hatchet : It is suitable for hard doughs (Comté, Mimolette, Gruyère) and for those just a little softer that hold together perfectly (Tomme, Fourme…); it cuts frank and precise.