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Container for disposable mould P407FAJ200

P407FAJ0202
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Les pâtes pressées pas à pas

P560MRK0014
Do you want to diversify and expand your range of pressed paste cheeses, cooked or uncooked?

This practical guide offers, in very concrete terms, recipes for a dozen iconic cheeses from this large family:

Tomme grise, Trappist, Raclette, Cheddar, Gruyère style…Cheesemaking technologist and instructor by profession, equally expert in the artisanal and industrial arenas, the author describes the precise steps to follow for each style, with adaptations and options throughout the process, including how to resolve occasional problems, while also including different configurations possible for equipment and tools.

Author:

Sébastien Roustel is a cheese technology expert at CHR-Hansen.

Prior to this he directed the research and development service at the Enilbio at Poligny.

He also wrote the guide “Soft Paste Cheese, Step-by-Step”, published in this same collection.

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Soft cheese step-by-step

P560MRK0022
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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All-purpose knife red handle 140 mm

P550COU0065

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.

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Le guide de l'affinage

P560MRK0010
  • 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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Paradip Z1 black wax box

P500AEM0351
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SS handle 21 cm for wire cheese cutter

P452COU0255
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Dutch cheese knife XL 430 mm

P550COU0110

Indispensable for the cheese professional, Boska’s Dutch Cheese Knives are exceptionally suited for cutting both young and old cheeses with hard rinds.

The curved blade makes it much easier to use a rocking motion for cutting.

The Dutch Cheese Knives with plastic handles are dishwasher safe and therefore simple to clean.

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Cup for disposable mould P407FAJ600

P407FAJ0601
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Disposable mould 150 g

P407FAJ0120
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Cutting wires for the cheese cuber (set of 10)

P550COU0308

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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Disposable mould 1000 to 1500 g

P407FAJ0360
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Disposable mould for Caprino 250 g

P407FAJ0180
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Transformer for cheese cutter Unika black

P550COU0804
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Soft cheese knife 300 mm

P550COU0104
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Cup for disposable mould 1500 g

P407FAJ0362
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Soft cheese cutter

P550COU0600
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Casein label

P405CAS0102

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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Disposable Mould

P407FAJ0125
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Pressed cheese step-by-step

P560MRK0024
Do you want to diversify and expand your range of pressed paste cheeses, cooked or uncooked?

This practical guide offers, in very concrete terms, recipes for a dozen iconic cheeses from this large family:

Tomme grise, Trappist, Raclette, Cheddar, Gruyère style…Cheesemaking technologist and instructor by profession, equally expert in the artisanal and industrial arenas, the author describes the precise steps to follow for each style, with adaptations and options throughout the process, including how to resolve occasional problems, while also including different configurations possible for equipment and tools.

Author:

Sébastien Roustel is a cheese technology expert at CHR-Hansen.

Prior to this he directed the research and development service at the Enilbio at Poligny.

He also wrote the guide “Soft Paste Cheese, Step-by-Step”, published in this same collection.

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Parmesan knife 100 mm

P550COU0114
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