RSVP NIVE-5 User 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