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23 cm stainless steel cheese cutter for precise and consistent cuts. A robust tool designed for demanding professionals in cheese production.

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

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

With this versatile cheese knife, you can effortlessly cut washed-rind cheese, bread, vegetables, and even plastic packaging. This multi-purpose tool is made from corrosion-resistant German steel and high-quality plastic. Thanks to BOSKA’s handy color-coded system, you prevent cross-contamination and always comply with strict HACCP regulations.

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

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.

Food grade polypropylene

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.

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.

This transformer for the Unika Cheese Cutter is specially designed to support your cheese-cutting experiences worldwide. This essential accessory is your perfect companion, whether you're in your own shop or traveling to international cheese markets.

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.

This very narrow blade prevents the cheese from sticking, while the raised handle keeps your hand clear of the cutting board.

The Soft Cheese Cutter was developed to cut soft cheeses quickly and accurately into even wedges. Ideal for cheese shops, specialty stores and other food professionals who process soft cheeses every day.

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

Specially designed for splitting hard cheeses such as Parmesan. Its short, powerful blade ends in a sharp point that allows you to apply controlled pressure to the cheese. Ideal for professional use in cheese shops and delicatessens.

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.

In the series of professional cheese knives, the Double Handled Knife Professional Black 13 inch is an essential tool. The raised handles allow you to keep your hands free from the table while cutting, ensuring precise and safe handling.

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.

This very narrow blade prevents the cheese from sticking, while the raised handle keeps your hand clear of the cutting board.

Straight-edged and easy to clean.

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

Professional 30 cm cheese cutting wire with a durable plastic handle. An essential tool for clean and precise cutting of soft and semi-hard cheeses in production.

• Specially designed at an ergonomic height for several BOSKA professional devices.
• Easy to move, with a locking mechanism in the off position.

The solution for slicing rectangular or blocks of rindless cheese, like the well-known Hotel Block. The Hotel Block Cutter can be adapted to your needs since it is simple to choose your own cutting pattern.

Features

• Safe and easy slicing
• Simple to use
• Quick and easy cleaning
• Easily choose your own cutting pattern
• Also suitable for slicing patè, marzipan, baked goods and butter

Possibilities

• Max of 25 slicing wire
• Minimum distance of 10mm between wires
• Maximum cheese block dimensions: 510x410x120cm
• Adjustable width

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

You’ll want to take a bite out of them, that’s how realistic our cheese replicas are.

Make an impressive and professional shop display with these dependable look-alikes, ideal for presenting more cheese while keeping a limited stock.

The display case stays full and you don’t have to pre-cut as much cheese.

This way, you can sell much more fresh cheese.

Cheese dummies are also an effective tool to promote your cheese brand.

They are available in every model and color and can be printed with your logo or that of your supplier (with permission).

Features

• One-time purchase cost
• Unbreakable (long lifetime), lightweight, and waterproof
• Any logos or wrappers are possible
• Colorfast