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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 and after a consultation.

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.

HACCP rules state that each type of cheese should be cut with a separate knife.

That is why Boska has developed 3 types of cheese knives with colored handles, in order to avoid cross-contamination.

Complicated?

Of course not:

red is for red bacteria cheeses, white is for white moldy cheeses, and blue is for blue cheese.

Boska also supplies cutting boards in matching colors for each type of cheese.

This knife has a raised handle so that your cutting hand stays clear of the cutting board.

It is also suitable for larger cheeses like Brie and Raclette.

Made to cut Emmental and other large cheeses, like Gruyere.

You rotate the wooden platform, which rests on a wooden base, 360 degrees.

There is also a stainless steel version with ultra high molecular weight plastic available.

You cut safely with the big knife, which is anchored to avoid unexpected falling.

Features
• Safely cut large, heavy cheeses
• Easy to use; you rotate the platform and not the cheese
• Eye catcher in the shop
• Comes with a knife protector

HACCP rules state that each type of cheese should be cut with a separate knife.

That is why Boska has developed 3 types of cheese knives with colored handles, in order to avoid cross-contamination.

Complicated?

Of course not:

red is for red bacteria cheeses, white is for white moldy cheeses, and blue is for blue cheese.

Boska also supplies cutting boards in matching colors for each type of cheese.

This knife has a raised handle so that your cutting hand stays clear of the cutting board.

It is also suitable for larger cheeses like Brie and Raclette.

Description
Meet the Boska Holland® General Purpose Knife: a unique cheese knife that can handle your entire list of chores. The extra sharp blade enables you to cut through every type of packaging with ease. Another big bonus: cheese won't stick to the knife. You can just keep on cutting!

Complete the set
Want to keep your kitchen organized? This Boska General Purpose Knife is part of the professional line of cheese knives. This knife will fulfill all HACCP regulations and help you prevent cross-contamination. The cheese knife is also available in blue, for blue cheeses, and red, for washed rind cheeses.

A small cheese knife that shouldn't be overlooked
You can put this small cheese knife in the dishwasher. No problem! Washing it by hand is better, however, as that preserves the quality of the knife. It may be small, but this handy jack of all trades by Boska Holland® is a pretty big deal around here!

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 and after a consultation.

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 and after a consultation.

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 ».
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

The cheese borer from Boska is indispensable for reviewing and approving cheeses.

Cheese judges, buyers, handlers and cheese makers around the world can’t live without it.

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: Sébastien Roustel is a cheesemaking technologist.

172 pages

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.

Each package contains 500 sheets.

Matrix is a high-performance, paraffin-free, and eco-friendly paper-based cheese paper designed to increase the lifespan of your cheeses and to reduce your ecological footprint.

This premium cheese paper increases moisture exchange to guarantee the consistency of taste and texture throughout the product lifecycle, resulting in extended shelf life and delivering the right taste to consumers.

Matrix is also recyclable in practice where collection and recycling streams exist.

Sold by 500 sheets.

Multi-layer packaging with a translucent paper and a clear polypropylene layer.

A patented Alize porosity treatment is allowing a homogeneous permeability.

Heat-sealable.

HACCP rules state that each type of cheese should be cut with a separate knife.

That is why Boska has developed 3 types of cheese knives with colored handles, in order to avoid cross-contamination.

Complicated?

Of course not:

red is for red bacteria cheeses, white is for white moldy cheeses, and blue is for blue cheese.

Boska also supplies cutting boards in matching colors for each type of cheese.

All-purpose knife The jack-of-all-trades of Boska’s knives.

Thanks to the 3 holes in the blade, cheese does not stick.

The serrated blade is very sharp and even cuts through packaging.

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

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: Sébastien Roustel is a cheesemaking technologist.

172 pages