"Jonathan" > wrote in message
...
> 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.

Well I am in UK so it might be different for you. The cheese knife that
you show is on the cheese plate with the cheese. The person will cut
the cheese he/she requires and transfers it to his/her own plate with
the cheese knife. The knife by each plate.. a small butter knife will
be on the right of the plate

HTH

Ophelia