From a hygiene point of view, the cutting tools and boards must be regularly and thoroughly cleaned and then dried.
With knives that are used to cut different soft cheeses, it is important to ensure that you use a separate knife for white, blue or red cheese. This is necessary so that no foreign mold cultures can affect the cheese.
It is therefore advisable to use knives with different colored handles . This minimizes the risk of confusion.
The handles of the cheese knives should be made of plastic or steel, as these materials are easier to clean than wood.