Products

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.

Polypropylè

Low-temperature freezer adapted to store frozen and freeze-dried cultures.

Temperature display on the front.

Temperature alarm in option.

Hiring available.

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.

Casein thin disc that is inserted in the mould before moulding, pressing or acidification.

This protein-made label will fuse with the cheese and mark it thereafter.

Color, size, shape and prints are possible options when choosing this product.

It is also possible to write on the label with a food-grade pencil.

Casin labels can be printed with a logo, a sequential code (each label has a different code), a DOP, AOC or certification, a datamatrix code, an RFID chip or any useful information.

Since the label remains on the cheese, it is a great traceability tool to use.

Set of 2 mercury-free thermometers and a water tank, all mounted on a white polystyrene plate.

Delivered with an abacus giving the exact hygrometric degree according to the ambient temperature and the difference between wet T°C and dry T°C.

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