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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

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

Polypropylè

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

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.

Made exclusively for cheese ripening.

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.

Each package contains 500 sheets.

For a homogeneous rind development

The racks are assembled in stacks, leaving sufficient space for uniform ventilation of each cheese.

Racks constructed from stainless steel wire are a flexible solution that optimizes space in the factory, from storage to use.

Our wire stainless steel aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.

The choice of rack size should be done according to the cheese size and type.

They stack legs on legs to create shelves where the cheeses can be placed.

This modular solution will optimize the space in the room allowing an even result and an easy manipulation.

It suits well for fresh, soft and semi-soft cheeses, blue cheeses and other varieties that need to ripen or dry.

Made in #304 SS.

Assembly of the wires on the frame by food-grade spot welding.

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: S bastien 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, 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

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? .
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

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: S bastien 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, 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