Cheese knife

When using cutting knives, we recommend using a separate knife for each type of cheese (ideally with differently coloured handles for easy identification) or cleaning them thoroughly before reusing, especially when handling soft cheeses. Failure to do so can lead to contamination and the growth of unwanted mould. Naturally, strict hand hygiene must also be observed.
Any form of contamination can lead to the growth of foreign mould. One example is the reuse of chopping boards To prevent cross-contamination, place a sheet of cheese-wrap paper beneath when slicing blue-veined or red-culture cheeses, or clean the board thoroughly between each type.