When assembling a charcuterie board, one mistake that can really cost you is using the same knife for all cheeses. It can lead to cross-contamination and compromised flavors.

For instance, when you slice Gorgonzola, its bold flavor can adhere to the knife, potentially affecting the taste of a milder cheese like Gruyere when sliced with the same knife.

The solution is simple, use a separate knife for each type of cheese on your charcuterie board if you want to avoid intermixing the flavors. There’s another advantage as well.

Having a variety of knives tailored to different cheese textures not only prevents cross-contamination but also makes cutting, portioning, and serving cheese easier.