Can somebody please point me in the right direction for serving a
cheese course.

1) In this scenario a hard cheese and a soft cheese is on a cheese
board in the middle of the table. What flatware should be included
with the serving board?

2) Suppose I am serving a hard cheese. Does each plate include a
cheese knife like this?
http://www.arthurprice.com/images/cheeseknife-p.jpg
If each plate requires one then is it placed closest to the plate on
the left side?

3) If I am serving a soft cheese what is required for each plate? I
assume it is something like a butter spreader. Can one use the butter
spreader or do we have to have a cheese spreader? Where is this
cheese spreader placed on a table setting?

Any other information appreciated. Thanks.