Products

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.

• 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?

One of a kind, sometimes reference technical work and sometimes field work, 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.

One of the must-haves for every cheese department!

This tools is the necessary basics when cutting regular cheeses in a professional way.

A good set of cheese tools is half the battle.

HACCP rules state that each type of cheese should be cut with a separate knife.

That is why Boska has developed 3 types of cheese knives with colored handles, in order to avoid cross-contamination.

Complicated?

Of course not:

red is for red bacteria cheeses, white is for white moldy cheeses, and blue is for blue cheese.

Boska also supplies cutting boards in matching colors for each type of cheese.

This knife has a raised handle so that your cutting hand stays clear of the cutting board.

It is also suitable for larger cheeses like Brie and Raclette.

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.

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.

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.

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.

The cheese borer from Boska is indispensable for reviewing and approving cheeses.

Cheese judges, buyers, handlers and cheese makers around the world can’t live without it.