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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.

All-purpose knife The jack-of-all-trades of Boska’s knives.

Thanks to the 3 holes in the blade, cheese does not stick.

The serrated blade is very sharp and even cuts through packaging.

Boska cutting wires are extremely stiff and cut through every rindless cheese.

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

Other dimensions are available upon request and after a consultation.