Packaging
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
300mm cutting station
Professional paper cutter.
A robust machine for precise and efficient cutting.
- External dimension: 300 x 465mm
- Height: 285mm
- Useful width: 300mm (15.7 in)
- Weight: 3.1 kg
400 mm cutting station
Professional paper cutter.
A robust machine for precise and efficient cutting.
- External dimension: 300 x 565mm
- Height: 285mm
- Useful width: 400mm (15.7 in)
- Weight: 3.6 kg
400 mm cutting station (short model)
Professional paper cutter.
A robust machine for precise and efficient cutting.
- External dimension: 580 x 250mm
- Height: 205mm
- Useful width: 400mm (15.7 in)
- Weight: 3.6 kg
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
Replacement blade holder for paper cutting station
Spare centring bracket for cutting station
Table bracket
Wall bracket
Paputyl - Neutral
Paper-based structure with a laminated polyethylene inner layer.
Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.
Custom cutting available (fees applicable)
- Packaging: 500 sheets package / Sold by 1000 sheets
- Compliance: Health Canada
- Purpose: Cut and wrap packaging
Polyflex - Custom
Polyflex is a versatile paper. It’s the perfect packaging solution for both commercial and household use, allowing air exchange and extending shelf life.
Moisture Control
This specialty paper allows an exchange of oxygen but prevents moisture from escaping. Thanks to a thin sheet of porous plastic on the inside, the paper wicks away any condensation that might build up on the product surface.
The Perfect Touch
Create a strong impact on your customer with a custom paper created the showcase your brand identity.
You are unique; why wouldn't you show it?
Hassle-free Creation
Don't have a professional graphic designer by your side? Don't worry, we've got your back. Order now, and we'll get back to you with your own custom paper signature.
Custom cutting available (fees applicable)
- Packaging: 500 sheets package / Sold by 1000 sheets
- Print type: Flexographic colors
- Compliance: Health Canada
- Purpose: Cut and wrap packaging
Polyflex - Limited edition
Paper-based structure with a polyethylene inner layer for sealability.
Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.
Custom cutting available (fees applicable)
- Packaging: 500 sheets package / Sold by 1000 sheets
- Print type: Flexographic colors
- Compliance: Health Canada
- Purpose: Cut and wrap packaging
Polyflex white
Polyflex cheese paper is definitely one of our most versatile papers.
It's the perfect wrapping solution both for commercial or domestic use. Polyflex allows air exchange and longer shelf life.
Thanks to its interior coating, you can now keep aromas where they are meant to be.
Custom cutting available (fees applicable)
- Packaging: 500 sheets package / Sold by 1000 sheets
- Print type: Flexographic colors
- Compliance: Health Canada
- Purpose: Cut and wrap packaging
Polyflex in roll
Paper-based structure with a polyethylene inner layer for sealability.
Ideal for cut and wrap application for cheese shops and for whole wheel transport of aged cheeses.
- Packaging: Rolls
- Print type: Flexographic colors
- Compliance: Health Canada
- Purpose: Cut and wrap packaging
Paper - Washed Rind
Multi-layer packaging with a sulfurized paper and a clear polypropylene layer.
A patented Alize porosity treatment is allowing a homogeneous permeability.
Suits well to washed rind cheeses.
Sold by 500 sheets.
