Profession Fromager
The Alchemy of Camembert. Vinyl Poster 594 x 420mm
Professional vinyl poster "The Alchemy of Camembert" 594 x 420mm (23.4 in x 16.5 in) in French.
This poster clearly and visually presents the different stages of the traditional Camembert cheesemaking process, providing an educational resource suited to French-speaking cheesemaking facilities.
Benefits
- Ideal visual aid for training and education
- Details the traditional Camembert cheesemaking process
- Designed for French-speaking cheesemaking facilities
- Professional format of 594 x 420mm (23.4 in x 16.5 in)
| Quantity | Price |
|---|---|
| 1 + | $24.00 |
| 2 + | $21.00 |
| 3 + | $19.20 |
L'Alchimie du Camembert. Vinyl Poster 594 x 420mm
Professional vinyl poster "L'alchimie du Camembert" 594 x 420mm (23.4 in x 16.5 in) in French.
This poster clearly and visually presents the different stages of the traditional Camembert cheesemaking process, providing an educational resource suited to French-speaking cheesemaking facilities.
Benefits
- Ideal visual aid for training and education
- Details the traditional Camembert cheesemaking process
- Designed for French-speaking cheesemaking facilities
- Professional format of 594 x 420mm (23.4 in x 16.5 in)
| Quantity | Price |
|---|---|
| 1 + | $24.00 |
| 2 + | $21.00 |
| 3 + | $19.20 |
The Alchemy of Emmental. Vinyl Poster 594 x 420mm
Professional vinyl poster "The Alchemy of Emmental" 594 x 420mm (23.4 in x 16.5 in) in English.
This poster clearly and visually presents the different stages of the traditional Emmental cheesemaking process, providing an educational resource suited to English-speaking cheesemaking facilities.
Benefits
- Ideal visual aid for training and education
- Details the traditional Emmental cheesemaking process
- Designed for English-speaking cheesemaking facilities
- Professional format of 594 x 420mm (23.4 in x 16.5 in)
| Quantity | Price |
|---|---|
| 1 + | $24.00 |
| 2 + | $21.00 |
| 3 + | $19.20 |
L'Alchimie de l'Emmental. Vinyl Poster 594 x 420mm
Professional vinyl poster "The Alchemy of Emmental" 594 x 420mm (23.4 in x 16.5 in) in French.
This poster clearly and visually presents the different stages of the traditional Emmental cheesemaking process, providing an educational resource suited to French-speaking cheesemaking facilities.
Benefits
- Ideal visual aid for training and education
- Details the traditional Emmental cheesemaking process
- Designed for French-speaking cheesemaking facilities
- Professional format of 594 x 420mm (23.4 in x 16.5 in)
| Quantity | Price |
|---|---|
| 1 + | $24.00 |
| 2 + | $21.00 |
| 3 + | $19.20 |
The Alchemy of St-Nectaire. Vinyl Poster 594 x 420mm
Professional vinyl poster "The Alchemy of St-Nectaire" 594 x 420mm (23.4 in x 16.5 in). Visual aid detailing the traditional manufacturing process of this iconic French cheese.
This poster clearly and visually presents the different stages of the traditional St Nectaire manufacturing process, helping to better understand the cheesemaking expertise behind this cheese.
Benefits
- Ideal visual aid for training and education
- Details the traditional St Nectaire manufacturing process
- Highlights French cheesemaking expertise
- Professional format of 594 x 420mm (23.4 in x 16.5 in)
| Quantity | Price |
|---|---|
| 1 + | $24.00 |
| 2 + | $21.00 |
| 3 + | $19.20 |
L'Alchimie du St-Nectaire. Vinyl Poster 594 x 420mm
Professional vinyl poster "L'Alchimie du St-Nectaire" 594 x 420mm (23.4 in x 16.5 in). Visual aid detailing the traditional manufacturing process of this iconic French cheese.
This poster clearly and visually presents the different stages of the traditional St Nectaire manufacturing process, helping to better understand the cheesemaking expertise behind this cheese.
Benefits
- Ideal visual aid for training and education
- Details the traditional St Nectaire manufacturing process
- Highlights French cheesemaking expertise
- Professional format of 594 x 420mm (23.4 in x 16.5 in)
| Quantity | Price |
|---|---|
| 1 + | $24.00 |
| 2 + | $21.00 |
| 3 + | $19.20 |
The Families of cheese. Vinyl Poster 420 x 297mm
Professional vinyl poster "The Families of Cheese" 420 x 297mm (23.4 in x 16.5 in) in English. An ideal educational tool for staff training and customer education on the different families of cheese.
This professional poster provides a clear and practical overview of the different cheese families, making it easy to learn about and explain the characteristics of various types of cheese.
Benefits
- Ideal for staff training
- Helps educate customers about different cheese families
- Clear and practical educational format
- Professional vinyl poster in English
Les Familles de Fromages. Vinyl poster 420 x 297mm
Professional vinyl poster "Les Familles de Fromages." 420 x 297mm (23.4 in x 16.5 in) in English. An ideal educational tool for staff training and customer education on the different families of cheese.
This professional poster provides a clear and practical overview of the different cheese families, making it easy to learn about and explain the characteristics of various types of cheese.
Benefits
- Ideal for staff training
- Helps educate customers about different cheese families
- Clear and practical educational format
- Professional vinyl poster in English
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
Les pâtes molles pas à pas
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
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
Cheese ripening guide
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
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
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
