Shop

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

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.

All-purpose knife The jack-of-all-trades of Boska’s knives.

Thanks to the 3 holes in the blade, cheese does not stick.

The serrated blade is very sharp and even cuts through packaging.

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:
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

Food grade polypropylene

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

The compliant graduated food-grade spouted bucket with a stainless steel handle is designed for transporting liquids, food products, and a variety of ingredients.

The wear band on the bottom protects the base of the bucket, provides enhanced stability, and ensures a secure grip when pouring.

Hanna’s pHep®4 waterproof tester is an advanced meter has many features that can be found in portable and benchtop meters. This ergonomic meter measures from -2.0 to 16.0 pH with an accuracy of ±0.1 pH. pHep®4 features automatic one or two-point calibration and automatic temperature compensation. The large multi level LCD display shows both pH and temperature readings simultaneously, while a stability indicator is displayed to alert the user when a stable reading has been obtained. The pHep®4 tester also features a replaceable pH probe that has a unique extendable cloth junction to clear any clogging that occurs.

• Waterproof
• Replaceable pH Electrode
• Automatic Two-Point pH Calibration

Make cheese curds

The traditional cheese mill is a key part of the cheddar cheese curd process. It allows faster production for the cheesemaker.

The HI99161 is a Foodcare portable pH and temperature meter designed specifically for dairy applications. Monitoring pH in dairy processes is critical to ensuring the quality of dairy products. The FC2023 pH electrode features a rugged, easy-to-clean PVDF body with a conical tip, making it ideal for measurements in semi-solid products such as meats and cheeses. The FC2023 uses a free-diffusion sleeve-type reference junction, which helps prevent the typical clogging problems associated with viscous liquids such as milk and condiments.

• Automatic Temperature Compensation
• Automatic Two-Point Calibration
• Waterproof