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From cultures to packaging, including equipment, here is our range of products.
P550COU0803
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.
$3,043.48
P550COU0804
Transformer for cheese cutter Unika black
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.
$73.81
P560MRK0010
Le guide de l'affinage
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:
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 ».
- 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
$45.00
P560MRK0012
Les pâtes molles pas à pas
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
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
$45.00
P560MRK0014
Les pâtes pressées pas à pas
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
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
$45.00
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:
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 ».
- 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
$45.00
P560MRK0022
Soft cheese step-by-step
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
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
$45.00
P560MRK0024
Pressed cheese step-by-step
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
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
$45.00
P598COU0030
300mm cutting station
Professional paper cutter.
A robust machine for precise and efficient cutting.
- External dimension: 300 x 465mm
- Height: 285mm
- Useful width: 300mm (15.7 in)
- Weight: 3.1 kg
$312.93
P598COU0040
400 mm cutting station
Professional paper cutter.
A robust machine for precise and efficient cutting.
- External dimension: 300 x 565mm
- Height: 285mm
- Useful width: 400mm (15.7 in)
- Weight: 3.6 kg
$324.06
P598COU0045
400 mm cutting station (short model)
Professional paper cutter.
A robust machine for precise and efficient cutting.
- External dimension: 580 x 250mm
- Height: 205mm
- Useful width: 400mm (15.7 in)
- Weight: 3.6 kg
$339.98
P598COU0107
700mm cutting station
Professional paper cutter.
A robust machine for precise and efficient cutting.
- External dimension: 300 x 1175mm
- Height: 290mm
- Useful width: 700mm (27.6 in)
- Weight: 3.9 kg
$379.80
P598COU0502
Replacement blade holder for paper cutting station
Premium-quality component ensuring durability and precision for artisan cheesemakers.
$87.22
P598COU0505
Spare centring bracket for cutting station
Original replacement part designed to maintain the stability and cutting precision of your professional cheese-making equipment.
$5.21
P598COU0900
Table bracket
Original replacement part designed to maintain the stability and cutting precision of your professional cheese-making equipment.
$48.43
P598COU0910
Wall bracket
Original replacement part designed to maintain the stability and cutting precision of your professional cheese-making equipment.
$62.29
P710COT0051
Synthetic cheesecloth liners 11 x 36 in. (500)
This professional-grade technical fabric provides optimal breathability and protection throughout the maturation process while ensuring hygiene and durability.
$151.88
| Quantity | Price |
|---|---|
| 1 + | $178.68 |
| 20 + | $164.39 |
| 40 + | $151.88 |
P710COT0053
Blue synthetic cheesecloth liners 11 x 36 in. (500)
This professional-grade technical fabric provides optimal breathability and protection throughout the maturation process while ensuring hygiene and durability.
$150.95
| Quantity | Price |
|---|---|
| 1 + | $177.59 |
| 20 + | $163.38 |
| 40 + | $150.95 |
P710COT0060
Synthetic cheesecloth liners 11 x 36 in. (50)
This professional-grade technical fabric provides optimal breathability and protection throughout the maturation process while ensuring hygiene and durability.
$40.49
P710COT0101
Synthetic cheesecloth liners 11 x 45 in. (500)
This professional-grade technical fabric provides optimal breathability and protection throughout the maturation process while ensuring hygiene and durability.
$177.07
| Quantity | Price |
|---|---|
| 1 + | $208.32 |
| 20 + | $191.65 |
| 40 + | $177.07 |
P710COT0103
Blue synthetic cheesecloth liners 11 x 45 in. (500)
This professional-grade technical fabric provides optimal breathability and protection throughout the maturation process while ensuring hygiene and durability.
$207.23
P710COT0110
Synthetic cheesecloth liners 11 x 45 in. (50)
This professional-grade technical fabric provides optimal breathability and protection throughout the maturation process while ensuring hygiene and durability.
$47.18
P710COT0113
Blue synthetic cheesecloth liners 11 x 45 in. (50)
This professional-grade technical fabric provides optimal breathability and protection throughout the maturation process while ensuring hygiene and durability.
$46.94
