Cheese Boards, Plates and Platters All Require the Right Tools | Eater
"The Dorchester shop's general manager, Kara Chadbourne, focuses on presentation and interactivity: she suggests cutting the first wedge from soft-cheese wheels to signal that the rind is edible and serving it with a Laguiole brie knife or butter spreader, and she highlights the girolle as a unique addition for shaving Tête de Moine into feathery rosettes that change the texture and how flavors land on the palate. For boards, she prefers dark slate for striking contrast and visual impact, noting certain slate boards can be lighter and cheaper than wood." - Jared Kaufman
