We often have a selection of crumbly cheese, smelly cheese, etc. in the fridge. I work close to Borough Market, which has a particularly good selection of cheese purveyors. For day-to-day cheesage, however, it's generally a mature Cheddar (grade 4 or higher).

We use a cheese planer to slice it. We have two cheese planers. One is originally from Norway and works really well. One is from the UK, and doesn't work that well.

For grating cheese, we used to have a box grater. Now we have a flat grater. It's easier to clean, but the cheese goes everywhere.