Boutique

Include:

• 1 x Knife for semi-hard cheese red handle 210mm r>
• 1 x Knife for soft cheese white handle 140mm
• 1 x Scoring knife 80mm
• 1 x Cheese grater Milano
• 1 x Roquefort bow 145mm
• 1 x Dutch cheese knife 'L' 380mm
• 1 x Cheese-O-Matic including counter hooks

Include:

• 1 x All-Purpose Cheese Knife, Red Handle, 140 mm
• 1 x All-Purpose Cheese Knife, White Handle, 140 mm
• 1 x Cheese Knife, White Handle, 210 mm
• 1 x Cheese Knife, Blue Handle, 210 mm
• 1 x Soft Cheese Knife, Blue Handle, 140
• 1 x Soft Cheese Knife, Red Handle, 140
• 1 x Cheese Tester
• 1 x Roquefort Cutter for Soft Cheese< /li>
• 1 x Dutch Cheese Knife "XL", 430 mm
• 1 x Soft Cheese Knife, 300 mm

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 fieldwork, 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.

172 pages

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.

172 pages

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.

196 pages

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 fieldwork, 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.

172 pages

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.

172 pages

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.

196 pages

Professional paper cutter.

A robust machine for precise and efficient cutting.

• External dimension: 300 x 465mm
• Height: 285mm
• Useful width: 300mm (15.7 in)
• Weight: 3.1 kg

Professional paper cutter.

A robust machine for precise and efficient cutting.

• External dimension: 300 x 565mm
• Height: 285mm
• Useful width: 400mm (15.7 in)
• Weight: 3.6 kg

Professional paper cutter.

A robust machine for precise and efficient cutting.

• External dimension: 580 x 250mm
• Height: 205mm
• Useful width: 400mm (15.7 in)
• Weight: 3.6 kg

Professional paper cutter.

A robust machine for precise and efficient cutting.

• External dimension: 300 x 1175mm
• Height: 290mm
• Useful width: 700mm (27.6 in)
• Weight: 3.9 kg

Premium-quality component ensuring durability and precision for artisan cheesemakers.

Original replacement part designed to maintain the stability and cutting precision of your professional cheese-making equipment.

Original replacement part designed to maintain the stability and cutting precision of your professional cheese-making equipment.

Original replacement part designed to maintain the stability and cutting precision of your professional cheese-making equipment.

Cheez Savor Film for wrapping portions of cheese.

• Packaging: Rolls
• Number of cuts per roll: 1600 sheets/roll
• Weight: 2,81 Kg

Cheez Savor Film for wrapping portions of cheese.

• Packaging: Rolls
• Number of cuts per roll: 1200 sheets/roll
• Weight: 3,17 Kg

Paper-based structure with a laminated polyethylene inner layer. 

Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.

Custom cutting available (fees applicable)

• Packaging: 500 sheets package / Sold by 1000 sheets
• Compliance: Health Canada
• Purpose: Cut and wrap packaging

Polyflex is a versatile paper. It’s the perfect packaging solution for both commercial and household use, allowing air exchange and extending shelf life.

Moisture Control

This specialty paper allows an exchange of oxygen but prevents moisture from escaping. Thanks to a thin sheet of porous plastic on the inside, the paper wicks away any condensation that might build up on the product surface.

The Perfect Touch

Create a strong impact on your customer with a custom paper created the showcase your brand identity.

You are unique; why wouldn't you show it?

Hassle-free Creation

Don't have a professional graphic designer by your side? Don't worry, we've got your back. Order now, and we'll get back to you with your own custom paper signature.

Custom cutting available (fees applicable)

• Packaging: 500 sheets package / Sold by 1000 sheets
• Print type: Flexographic colors
• Compliance: Health Canada
• Purpose: Cut and wrap packaging

Paper-based structure with a polyethylene inner layer for sealability.

Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.

Custom cutting available (fees applicable)

• Packaging: 500 sheets package / Sold by 1000 sheets
• Print type: Flexographic colors
• Compliance: Health Canada
• Purpose: Cut and wrap packaging

Polyflex cheese paper is definitely one of our most versatile papers.

It's the perfect wrapping solution both for commercial or domestic use. Polyflex allows air exchange and longer shelf life.

Thanks to its interior coating, you can now keep aromas where they are meant to be.

Custom cutting available (fees applicable)

• Packaging: 500 sheets package / Sold by 1000 sheets
• Print type: Flexographic colors
• Compliance: Health Canada
• Purpose: Cut and wrap packaging

Paper-based structure with a polyethylene inner layer for sealability.

Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.

• Packaging: Rolls
• Print type: Flexographic colors
• Compliance: Health Canada
• Purpose: Cut and wrap packaging