RSVP NIVE-5 - Manual

The knives with pointed
blades are used for breaking
up very hard, aged cheeses.
The flat knives with narrow
blades on the ends are used
to slice semi-soft or firm/hard
cheeses, as well as scooping
up portions of soft, creamy
cheeses.
The wide bladed knife is
used for slicing soft, crumbly
cheeses such as Blue and
Stilton, as well as making
cubes from firmer cheeses.
Tips on Using
Cheese Knives
Soft & Creamy
Brie
Camembert
Cream Cheese
Soft & Crumbly
Blue
Feta
Stilton
Semi-soft
Colby
Edam
Fontina
Havarti
Muenster
Monterey Jack
Mozzarella
Firm/Hard
Cheddar
Gouda
Gruyere
Provolone
Swiss
Very Hard
Asiago
Dry Jack
Parmesan
Romano
Types of Cheeses
Please note that some cheeses can fall into several categories, depending on how
they were processed and aged. Here is a general guide to commonly available
NIVE-5 04-05
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