Fromagex Inc. | Fromagex - Cheese Packaging

P550COU0313

Spare wires for Parmesan Pro 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.

$70.10

P550COU0804

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.

$50.90

P560MRK0012

Les p tes molles pas pas

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: S bastien Roustel is a cheesemaking technologist.

172 pages

$35.00

P550COU0803

Cheese cutter Unika black

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.

$2,098.95

P598COU0030

300mm cutting station

Professional paper cutter.
A robust machine for precise and efficient cutting.

External dimension: 300 x 465mm
Perforation diameter: 3.0 mm
Height: 285mm
Useful width: 300mm (11.8")
Color: Black
Weight: 3.1 kg

$279.49

P560MRK0024

Pressed cheese step-by-step. Profession Fromager. 196p.

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, Gruy re 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: S bastien 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

$35.00

P560MRK0010

Le guide de l'affinage

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? .
S bastien 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.
D bora 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

$35.00

P560MRK0022

Soft cheese step-by-step

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: S bastien Roustel is a cheesemaking technologist.

172 pages

$35.00

P560MRK0014

Les p tes press es pas pas

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, Gruy re 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: S bastien 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

$35.00

P598COU0040

400 mm cutting station

Professional paper cutter.
A robust machine for precise and efficient cutting.

External dimension: 300 x 565mm
Perforation diameter: 3.0 mm
Height: 285mm
Useful width: 400mm (15.7 po)
Color: Black
Weight: 3.6 kg

$289.43

P598COU0107

700mm cutting station

Professional paper cutter. A robust machine for precise and efficient cutting.

External dimension: 300 x 1175mm
Height: 290mm
Useful width: 700mm (27.6 in)
Weight: 3.9 kg

$339.22

P560MRK0020

Cheese ripening guide

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? .
S bastien 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.
D bora 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

$35.00