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Roquefort bow 240mm

P550COU0026

Cut soft cheeses with a soft hand. It’s possible with this ingenious cheese cutter. The cutting wire in the bracket glides right through the cheese. Since you don’t push it flat, the cheese won’t stick. The soft cheese cutter is completely dismountable and all the pieces are dishwasher safe. The guides provide the space to cut with a rocking motion, so you can also cut cheeses that are slightly harder than Roquefort, for example.


Features
• Quickly, easily and safely slice soft cheeses
• Compact and completely dismountable
• Bracket can also be used independently
• A gutter collects the moisture that comes out of the cheese
• Dishwasher safe
• Also suitable for fresh cream cheeses and sticks of herbed butter

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Straight knife 360 mm

P550COU0122
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Cheese-O-Matic including counter hooks

P550COU0410

The cutting solution for every cheese professional.

Whether it’s young, old, soft, hard or crumbly, the Cheese-O-Matic cuts all sorts of cheese easily and “to order”.

You can attach it to any counter so that you can always face the customer while slicing, ideal for personal contact with the customer.

Use the Boska notching knife for the rind and then slide the wire through the cheese like a hot knife through butter.

Features

  • The wire is as strong as iron and suitable for all types of cheese
  • Makes straight cuts quickly and easily
  • Waste-free slicing
  • Ergonomically responsible (no back pain)
  • Space-saving
  • Can also be used independently as a cutting board
  • Can be attached to any type of counter with the included bracket
  • Makes it possible to slice the cheese while facing the customer
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    Cup for mould P407FAJ128

    P407FAJ0129
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    Lid for disposable mould cup for P407FAJ601

    P407FAJ0602
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    Single handle knife Pro 360 mm

    P550COU0120

    The special knives from the Pro-Series are the result of years of Boska Holland’s experience in cheese slicing.

    For every sort, hardness and structure there is an appropriate knife.

    The high handle ensures that your hand stays clear of the cutting board while cutting.

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    Lid for disposable mould cup for P407FAJ342

    P407FAJ0344
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    Disposable mould for ricotta 150 g

    P407FAJ0118
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    Les pâtes molles pas à pas

    P560MRK0012
    Making soft-paste cheese is one of the most delicate processes for cheesemakers anywhere in the world.

    They often learn ‘on the job’.

    This guide offers, in a precise, detailed, and accessible manner, step-by-step instructions for the main types of cheese that fall within this category.

    Cheese technologist and educator with expertise in both the artisanal and industrial sectors, the author offers his understanding of the principles and his practical knowledge to the reader, taking care to offer detailed information about equipment, tools, and other requirements for successful cheesemaking.

    He also lays out, step-by-step, optional adaptations to the cheesemaking process.

    Author:

    Sébastien Roustel is a cheesemaking technologist.

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    Disposable mould 50 to 80 g

    P407FAJ0040
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    Parmesan knife 110 mm

    P452COU0020
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    Flat shelf attachment for the Cheese-O-Matic

    P550COU0530
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    Cheese curler marble

    P550COU0055

    With this Cheese Curler Marble, you’ll be giving your cheese the perfect curly look.

    Use the curls to garnish your favorite dishes.

    Thanks to this handy kitchen tool, you’ll turn every recipe into a culinary sensation.

    The cheese curler is fitted with five short pins around the board.

    That gives you an extra firm grip on the cheese.

    The luxurious marble board and the stainless steel pin round off a wonderful product!

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    Disposable mould 200 g

    P407FAJ0130
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    Raclette knife Pro

    P550COU0116
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    Cutting wires for horizontal brie cutter (set of 10)

    P550COU0305

    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.

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    Casein label

    P405CAS0200

    Casein thin disc that is inserted in the mould before moulding, pressing or acidification.

    This protein-made label will fuse with the cheese and mark it thereafter.

    Color, size, shape and prints are possible options when choosing this product.

    It is also possible to write on the label with a food-grade pencil.

    Casin labels can be printed with a logo, a sequential code (each label has a different code), a DOP, AOC or certification, a datamatrix code, an RFID chip or any useful information.

    Since the label remains on the cheese, it is a great traceability tool to use.

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    Cracking knife 140 mm

    P550COU0101
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    300 mm cutting station

    P598COU0030
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    Cutting wire with 2 plastic grips 1200 mm

    P550COU0301
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    Disposable square mould 60 to 80 g

    P407FAJ0100
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    Cutting wires for the Cheese-O-Matic (set of 10)

    P550COU0309

    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.

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    Cheese ripening guide

    P560MRK0020
    • How to bring a soft curd with a bloomy mold rind to its optimum taste?
    • How to get a creamy layer under the rind?
    • When is it more appropriate to use static or ventilated refrigeration?
    • How to inoculate a ripening cellar?
    • How to make a smear?
    So many questions which this practical guide aims to answer.

    One of a kind, sometimes reference technical work and sometimes field work, this guide provides concrete and pragmatic answers for all the big cheese families.

    Written in simple language and accessible, it thus alternates general scientific knowledge, practical tips, implementation diagrams, testimonials from professionals, diagnostics and defect resolution sheets.

    To those who want to embark on ripening, it will give the keys to understanding and reaction.

    To those who already practice this art where the sense of the observation is preponderant, it will bring new insights and will allow them to perfect their practice.

    Authors:

    Arnaud Sperat-Czar is the publisher and editor-in-chief of the magazine « Profession Fromager ».

    Sébastien Roustel, technologist and trainer, is in charge of development of cheese technology at CHR-Hansen.

    He was previously the head of the Research and Development Department of Enilbio in Poligny.

    Débora Pereira is a journalist, a researcher in information sciences and collaborator of « Profession Fromager».

    She runs the association «Sertaobras», which works to promote the Brazilian cheese heritage.

    The book benefited from the advice and careful reading of Bernard Mietton, renowned French technologist.

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    Knife for semi-hard cheese red handle 210 mm

    P550COU0113

    One of the must-haves for every cheese department!

    This tools is the necessary basics when cutting regular cheeses in a professional way.

    A good set of cheese tools is half the battle.

    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.

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