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RSVP NIVE-5 User Manual

Cheese knives, Tips on using, Types of cheeses

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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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3/31/2005 1:15:22 PM