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CHY-MAX® Extra coagulant (Box of 4 x 1 gal)
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
CHY-MAX® Extra coagulant 1 gal
CHY-MAX® Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
Plastic brining rack 725 x 485 mm, H175/155 mm
Robust rack adapted to heavy loads
Plastic racks are light and sturdy, suitable for pressed cheese.
Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack height should be done according to the cheese size.
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 semi-hard to hard cheeses and blue cheeses.
Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.
Roquefort bow 240mm
Cut soft cheeses with a soft hand. It’s possible with this ingenious cheese cutter. The cutting wire in the bracket glides right through the cheese. Since you don’t push it flat, the cheese won’t stick. The soft cheese cutter is completely dismountable and all the pieces are dishwasher safe. The guides provide the space to cut with a rocking motion, so you can also cut cheeses that are slightly harder than Roquefort, for example.
Features
• Quickly, easily and safely slice soft cheeses
• Compact and completely dismountable
• Bracket can also be used independently
• A gutter collects the moisture that comes out of the cheese
• Dishwasher safe
• Also suitable for fresh cream cheeses and sticks of herbed butter
Roquefort bow 145mm
Cut soft cheeses with a soft hand. It’s possible with this ingenious cheese cutter. The cutting wire in the bracket glides right through the cheese. Since you don’t push it flat, the cheese won’t stick. The soft cheese cutter is completely dismountable and all the pieces are dishwasher safe. The guides provide the space to cut with a rocking motion, so you can also cut cheeses that are slightly harder than Roquefort, for example.
Features
• Quickly, easily and safely slice soft cheeses
• Compact and completely dismountable
• Bracket can also be used independently
• A gutter collects the moisture that comes out of the cheese
• Dishwasher safe
• Also suitable for fresh cream cheeses and sticks of herbed butter
Reinforced ripening shelf 1100 x 380 mm, H24 mm
Support for all cheeses
Cheeses are stored and handled using size and type specific supports from brining to ripening.
| Quantity | Price |
|---|---|
| 1 + | $53.86 |
| 15 + | $51.17 |
| 40 + | $48.47 |
| 90 + | $45.78 |
| 150 + | $43.09 |
| 250 + | $40.40 |
| 500 + | $37.70 |
Stainless Steel Aging Racks 780 x 560mm, 44 wires, H105/90mm
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.
Cutting frames for the cheese cuber 8mm (set of 2)
Want to cut cubes of cheese in record time?
With the cheese cuber you cut a block of rindless cheese into symmetrical cubes with just a few hand movements.
This Boska development is ideal for restaurant kitchens, caterers, business cafeterias, fairs, and hospitals.
Also handy in the cheese department of the supermarket or specialty cheese shop.
Suitable for rindless cheese blocks of 120x120x120cm max, it is perfect in combination with the Cheese-O-Matic and/or Hotel Block Cutter.
Features
• Time-saving
• Waste-free cutting
• Always beautiful, straight cubes
• Simple and clean to operate
• Can be used for different types of cheese
• Also suitable for tofu or butter
• Easily tighten and change wires
Cheese-O-Matic including counter hooks
The cutting solution for every cheese professional.
Whether it’s young, old, soft, hard or crumbly, the Cheese-O-Matic cuts all sorts of cheese easily and “to order”.
You can attach it to any counter so that you can always face the customer while slicing, ideal for personal contact with the customer.
Use the Boska notching knife for the rind and then slide the wire through the cheese like a hot knife through butter.
Features
Stainless Steel Aging Racks 780 x 560 mm, 44 wires, H105/85 mm
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.
Stainless Steel Aging Racks 780 x 560 mm, 44 wires, H145/120 mm
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.
Stainless Steel Aging Racks 780 x 560 mm, 44 wires, H110/80 mm
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.
Knife for semi-hard cheese blue handle 210 mm
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.
Lubri-film light Duty Spray 6/carton
It contains no animal or vegetable fats and is absolutely neutral. It will not turn rancid, contaminate or taint food products. It is odorless, tasteless, colorless and non-toxic.
It is NSF H1/3H, Kosher Certified, Halal Certified, and made from ingredients that are FDA approved.
| Quantity | Price |
|---|---|
| 1 + | $93.98 |
| 11 + | $84.58 |
| 23 + | $76.90 |
CAF Frozen 500 u
Mesophilic aromatic culture, type L.
The culture produces flavor and CO2.
CAF is designed to be used as a flavor adjunct culture with Chr.Hansen’s cultures to produce a highly flavored end product.
Block-extension Ø 200 mm
Moulds are assembled by clipping onto a polyethylene plate.
| Quantity | Price |
|---|---|
| 1 + | $154.70 |
| 11 + | $142.32 |
| 26 + | $136.14 |
All-purpose knife white handle 140 mm
Meet the Boska Holland® General Purpose Knife: a unique cheese knife that can handle your entire list of chores. The extra sharp blade enables you to cut through every type of packaging with ease. Another big bonus: cheese won't stick to the knife. You can just keep on cutting!
Complete the set
Want to keep your kitchen organized? This Boska General Purpose Knife is part of the professional line of cheese knives. This knife will fulfill all HACCP regulations and help you prevent cross-contamination. The cheese knife is also available in blue, for blue cheeses, and red, for washed rind cheeses.
A small cheese knife that shouldn't be overlooked
You can put this small cheese knife in the dishwasher. No problem! Washing it by hand is better, however, as that preserves the quality of the knife. It may be small, but this handy jack of all trades by Boska Holland® is a pretty big deal around here!
FLORA-TRADI Frozen 500 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
FLORA-DANICA Frozen 500 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
FLORA-DANICA Freeze-dried 200 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
The culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
FLORA-DANICA Freeze-dried 500 u
Mesophilic aromatic culture, type LD.
The culture produces flavor and CO2.
he culture is primarily used in the manufacture of Continental cheese types (Gouda, Edam, Leerdam, Samsoe) and soft cheese types (Lactic cheeses, Camembert, Blue cheese).
Mould microperforated Ø 90 mm
| Quantity | Price |
|---|---|
| 1 + | $31.36 |
| 200 + | $28.00 |
WhiteDaily 51 Freeze-dried 50 u
Homofermentative culture blend.
The culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
WhiteDaily 40 Freeze-dried 50 u
Homofermentative culture blend.
The culture does not produce CO2.
The culture is used in the production of White Cheeses, Feta or UF products.
Depending on production process, the texture will be firm with some holes or closed.
