I am starting to get more interested in cheese, and think it may be nice to have a separate cutting board for cheese.
While there are many wood based cheese boards, I have also noticed many stone (like marble, granite…) cheese cutting boards.
I am quiet certain that stone cutting boards are damaging to a knife’s edge. So I assume the selection for stone cheese boards are either (1) for the cheese or (2) for the cutting board.
Is this to protect the cheese from wood based cutting boards which can harbor residual scent or is this to prevent the cheese boards from absorbing too much flavor from the cheese? What do you think?