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Les p tes molles pas 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: S bastien 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, 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
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? .
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
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: S bastien Roustel is a cheesemaking technologist.
172 pages
Les p tes press es pas pas
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
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? .
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
Basket container 600 x 400 x 90 mm, 15 L
Perforated crate.
Designed to store delicate foodstuffs.
Perforated base and walls.
Build with side supports.
38 cm scoop
For lactic-type soft cheeses with fragile and high-moisture curd
TA 54 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
RA 22 Freeze-dried 125 DCU
Freeze-dried concentrated lactic starter for the direct vat inoculation of milk and milk bases.
MM 101 Freeze-dried 250 DCU
A blend of defined strains of lactic bacteria for direct vat inoculation of milk, milk bases.
The culture is a freeze-dried powder.
LAF-TRIO Swing Freeze-dried 10 u
Selected yeast strains with origin in traditional French cheese making.
SWING LAF TRIO is a blend of defined yeast strains.
They have been especially selected for their ablity to prevents the growth of contaminant at the surface of the cheese.
The synergetic effect from the strains inhibits contaminant, e.g. blue molds and mucor.
Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.
Yeast cultures may be used in lactic curd, soft cheeses with washed surface and Continental cheese with natural rind.
The culture works in different ways:
- by generation a protective film on the cheese surface
- by allowing the consumption of residual sugars
- by accelerating the curd neutralisation.
The culture works in different ways:
- by generation a protective film on the cheese surface
- by allowing the consumption of residual sugars
- by accelerating the curd neutralisation.
CHY-MAX Extra coagulant 1 gal
CHY-MAX Extra is a pure chymosin produced by submerged fermentation on a vegetable substrate with Aspergillus niger var.
awamori kept under contained conditions and not present in the final product.
The product contains a milk-clotting enzyme which is highly specific for kappa-casein, resulting in very good curd formation.
The general proteolitic activity also has a significant influence on the flavor and texture development of cheeses.
The active milk-coagulating enzyme is chymosin (EC 3.4.23.4).
LH-B02 Freeze-dried 50 u
Defined thermophilic lactic acid culture.
The culture enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
The culture is primary applied in the production of Italian and Swiss cheese varieties.
The culture can be applied alone or in combination with other lactic cultures, e.g. Streptococcus thermophilus and Lactobacillus delbrueckii subsp.bulgaricus and LD culture.
LAF 7 Swing Freeze-dried 10 u
Selected yeast single strain with origin in traditional French cheese making.
SWING LAF cultures are an important tool in cheese making since they may be used to affect curd neutralization, texture and flavor.
Yeasts are common in traditional raw milk cheeses but arerarely found in industrially produced cheeses.
Therefore adding selected and controlled yeast cultures to the cheese may improve quality.
The yeast culture may be used to provide a balanced flavor and medium to high levels of CO2 formation in Kefir type products.
The culture will provide flavor and medium to high CO2 formation.
