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Its texture promotes the drainage of the curd and facilitates the release of whey.

It also prevents the mold holes from becoming clogged, which in turn promotes the cheese ripening process and helps preserve the cheese.

HACCP rules state that each type of cheese should be cut with a separate knife.

That is why Boska has developed 3 types of cheese knives with colored handles, in order to avoid cross-contamination.

Complicated?

Of course not:

red is for red bacteria cheeses, white is for white moldy cheeses, and blue is for blue cheese.

Boska also supplies cutting boards in matching colors for each type of cheese.

This knife has a raised handle so that your cutting hand stays clear of the cutting board.

It is also suitable for larger cheeses like Brie and Raclette.

Makes perfectly straight cuts through every type of cheese and is safe to use because the wire is not sharp.