Products
From cultures to packaging, including equipment, here is our range of products.
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.
Cutting wires for the Cheese-O-Matic (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.
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.
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.
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.
Cutting wires for cheese chopper Pro (set of 6)
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 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.
Cheese-O-Matic including counter hooks
The cutting solution for every cheese professional.
Whether it’s young, old, soft, hard or crumbly, the Cheese-O-Matic cuts all sorts of cheese easily and “to order”.
You can attach it to any counter so that you can always face the customer while slicing, ideal for personal contact with the customer.
Use the Boska notching knife for the rind and then slide the wire through the cheese like a hot knife through butter.
Features
- The wire is as strong as iron and suitable for all types of cheese
- Makes straight cuts quickly and easily
- Waste-free slicing
- Ergonomically responsible (no back pain)
- Space-saving
- Can also be used independently as a cutting board
- Can be attached to any type of counter with the included bracket
- Makes it possible to slice the cheese while facing the customer.
Cheese tester Perfect
Cheese grater Milano
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.
Soft cheese cutter
Cheese cutter Unika red
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.
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.
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.
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
