Some pieces of cheese they get in weigh 20-pounds, so Domaine South’s staff uses a specialized, razor-sharp cheese-wire to cut those down into smaller pieces. They also have a specific knife just for blue cheese. There’s another knife for cutting triple-cream cheeses.

There’s also a specific technique for cutting the different cheese Domaine South offers for the delectable and sprawling charcuterie boards they serve. Domaine uses special packaging, called cheese bags, to keep the humidity correct and allows cheese to continue to age and not go bad.