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P560MRK0020
Cheese ripening guide
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
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
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P001MRK0353
L'alchimie de l'Emmental
Printed on durable vinyl material
594 x 420mm (23.4'' x 16.5'')
594 x 420mm (23.4'' x 16.5'')
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P001MRK0360
The Families of Cheese
Printed on durable vinyl material
420 x 297mm (23.4'' x 16.5'')
420 x 297mm (23.4'' x 16.5'')
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P001MRK0365
Les familles de fromages
Printed on durable vinyl material
420 x 297mm (23.4'' x 16.5'')
420 x 297mm (23.4'' x 16.5'')
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P001MRK0354
The Alchemy of St-Nectaire
Printed on durable vinyl material
594 x 420mm (23.4'' x 16.5'')
594 x 420mm (23.4'' x 16.5'')
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P001MRK0355
L'alchimie du St-Nectaire
Printed on durable vinyl material
594 x 420mm (23.4'' x 16.5'')
594 x 420mm (23.4'' x 16.5'')
Call for pricing
P001MRK0350
The Alchemy of Camembert
Printed on durable vinyl material
594 x 420mm (23.4'' x 16.5''
594 x 420mm (23.4'' x 16.5''
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P001MRK0352
The Alchemy of Emmental
Printed on durable vinyl material
594 x 420mm (23.4'' x 16.5'')
594 x 420mm (23.4'' x 16.5'')
Call for pricing
P001MRK0351
L'alchimie du Camembert
Printed on durable vinyl material
594 x 420 mm (23.4 x 16.5)
594 x 420 mm (23.4 x 16.5)
Call for pricing
Matrix Mono
Matrix Mono paper
Matrix is a high-performance, paraffin-free, and eco-friendly paper-based cheese paper designed to increase the lifespan of your cheeses and to reduce your ecological footprint.
This premium cheese paper increases moisture exchange to guarantee the consistency of taste and texture throughout the product lifecycle, resulting in extended shelf life and delivering the right taste to consumers.
Matrix is also recyclable in practice where collection and recycling streams exist.
Sold by 500 sheets.
This premium cheese paper increases moisture exchange to guarantee the consistency of taste and texture throughout the product lifecycle, resulting in extended shelf life and delivering the right taste to consumers.
Matrix is also recyclable in practice where collection and recycling streams exist.
Sold by 500 sheets.
Call for pricing
Crystal 2.0
Crystal 2.0
Multi-layer packaging with a translucent paper and a clear polypropylene layer.
A patented Alize porosity treatment is allowing a homogeneous permeability.
Heat-sealable.
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