Fromagex

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.

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.

• 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.

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.

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.

• 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.

Low-temperature freezer adapted to store frozen and freeze-dried cultures.

Temperature display on the front.

Temperature alarm in option.

Hiring available.

Low-temperature freezer adapted to store frozen and freeze-dried cultures.

Temperature display on the front.

Temperature alarm in option.

Hiring available.

You’ll want to take a bite out of them, that’s how realistic our cheese replicas are.

Make an impressive and professional shop display with these dependable “look-alikes”, ideal to present more cheese while keeping a limited stock.

The case stays full and you don’t have to precut as much cheese.

This way you sell much more fresh cheese.

Cheese dummies are also a tool to promote your cheese brand.

They are available in every model and color and can be printed with your logo or that of your supplier (with permission).

Features

• One-time purchase cost
• Unbreakable (long lifetime), light and waterproof
• Any logos or wrapper is possible