Boutique
Spare wires 600 x 0,6mm (set of 12)
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.
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
Cheese tester knife with small fork, clip & blade
The indispensable for reviewing and approving cheeses.
Cheese judges, buyers, handlers and cheese makers around the world can't live without it.
Cracking knife 160mm
Heart Knife for the Divide-O-Matic®
SS handle 23cm for wire cheese cutter
Les pâtes pressées pas à pas
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
Soft cheese step-by-step
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
All-purpose knife red handle 140mm
Le guide de l'affinage
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
Dutch cheese knife XL 430mm
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.
Cheesemaking thermometer with sheath -10 + 120 °C
Food grade polypropylene
| Quantity | Price |
|---|---|
| 1 + | $47.71 |
| 6 + | $43.37 |
| 15 + | $39.76 |
Cutting wires for the cheese cuber (set of 10)
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.
Spare wires for cutting wire 1200mm (set of 10)
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.
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.
Soft cheese knife 300mm
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.
This very narrow blade prevents the cheese from sticking, while the raised handle keeps your hand clear of the cutting board.
Soft cheese cutter
Pressed cheese step-by-step
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
Parmesan knife 100mm
Cutting wires for hotelblock cutter (set of 10)
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.
Straight knife 330mm
Knife for soft cheese blue handle 140 mm
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.
This very narrow blade prevents the cheese from sticking, while the raised handle keeps your hand clear of the cutting board.
Straight-edged and easy to clean.
