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Cutting wires for the Cheese-O-Matic (set of 10)
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.
Cutting wires for hotelblock cutter (set of 10)
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.
Spare wires 600 x 0,6 mm (set of 12)
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.
Cutting wires for the cheese cuber (set of 10)
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.
Cutting wires for horizontal brie cutter (set of 10)
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.
Cutting wires for cheese chopper Pro (set of 6)
The Cheese chopper Pro is the wire cutter for cheese specialists.
This cutter cuts every type of cheese down to size and is especially suited to soft cheeses.
What makes this cutter so exceptional is the special mechanism behind the wire.
It has an improved guidance mechanism, thus reducing the chances of wire breakage and increasing the ease of cutting in one smooth movement.
The ergonomic grip makes the sturdy wire easy to handle, and the wire length is optimized for ease of use.
Boska also devoted extra attention to the replacement of the wire.
If it happens to break, it can be easily replaced by one of the six spare wires included.
Just pop it in no tools required.
The Cheese chopper Pro is equipped with an anti-slip base, so it won t drift around on a smooth work surface.
You can choose from two types of feet enclosed in the package:
rubber and suction cups.
The device has a compact shape and the positioning of the feet can be adjusted which allows it to fit on virtually every counter.
The frame is made of super thick plastic, and it has stainless steel wires, making it extremely durable, strong, food-safe, and dishwasher-safe.
In short it s super convenient.
Compact wire cutter Suitable for all cheeses New guidance mechanism less wire breakage and it s easier to cut Easy wire replacement Includes two types of anti-slip feet Fits on every counter Includes six spare wires Made of super-strong plastic so it s durable and dishwasher-safe
Les p tes molles pas pas
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: S bastien Roustel is a cheesemaking technologist.
172 pages
Cheese cutter Unika black
With the Cheese Cutter Unika+, you can cut the most beautiful slices of cheese in a flash.
Thanks to the unique wedge-shaped cutting technique, you can cut round wheels of cheeses with less cutting waste.
This makes the Unika+ extremely suitable for Raclette cheese and semi-hard cheeses, such as Gouda and Cheddar.
Thanks to the chopping movement, the structure of the cheese will remain intact and the flavor will be top-notch.
Pressed cheese step-by-step
This practical guide offers, in very concrete terms, recipes for a dozen iconic cheeses from this large family: Tomme grise, Trappist, Raclette, Cheddar, Gruy re 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: S bastien 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
Le guide de l'affinage
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? .
S bastien 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.
D bora 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
Soft cheese step-by-step
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: S bastien Roustel is a cheesemaking technologist.
172 pages
Les p tes press es pas pas
This practical guide offers, in very concrete terms, recipes for a dozen iconic cheeses from this large family: Tomme grise, Trappist, Raclette, Cheddar, Gruy re 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: S bastien 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
The Alchemy of Emmental
594 x 420mm (23.4'' x 16.5'')
L'alchimie du Camembert
594 x 420 mm (23.4 x 16.5)
L'alchimie de l'Emmental
594 x 420mm (23.4'' x 16.5'')
The Families of Cheese
420 x 297mm (23.4'' x 16.5'')
Les familles de fromages
420 x 297mm (23.4'' x 16.5'')
