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.
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.
