Fromagex
From cultures to packaging, including equipment, here is our range of products.
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
Locker freezer -45 C (14.7ft )
Low-temperature freezer adapted to store frozen and freeze-dried cultures.
Temperature display on the front.
Temperature alarm in option.
Hiring available.
Locker freezer -45 C (8 ft )
Low-temperature freezer adapted to store frozen and freeze-dried cultures.
Temperature display on the front.
Temperature alarm in option.
Hiring available.
Gouda 12kg low dark yellow
You ll want to take a bite out of them, that s how realistic our cheese replicas are.
Make an impressive and professional shop display with these dependable look-alikes , ideal to present more cheese while keeping a limited stock.
The case stays full and you don t have to precut as much cheese.
This way you sell much more fresh cheese.
Cheese dummies are also a tool to promote your cheese brand.
They are available in every model and color and can be printed with your logo or that of your supplier (with permission).
Features
- One-time purchase cost
- Unbreakable (long lifetime), light and waterproof
- Any logos or wrapper is possible
CC-02 Frozen 500 u
Mesophilic homofermentative culture, type O.
This culture contains specially selected strains chosen for their phage resistance and ability to produce lactic acid quickly.
This culture does not produce CO2.
NOLA Fit 5500 Lactase, 1 L
NOLA Fit 5500 is a novel highly-purified and standardized liquid wide spectrum Bifidobacterium bifidum -galactosidase (lactase).
It is produced by submerged fermentation on a vegetable substrate using a selected strain of Bacillus licheniformis kept under contained conditions and not present in the final product.
The product hydrolyses lactose to a mixture of glucose and galactose.
The product is a premium lactase particularly suitable for fermented milks and cheese manufacture and to avoid off-flavor typically associated with lactose free UHT/ESL milk products.
CR-BOUQUET 01 Frozen 500 u
A defined adjunct culture blend which enhances the overall flavor intensity of the cheese by accentuating important flavor notes.
It enhances the balanced, mellow, rounded and clean flavors and suppresses unwanted flavors like sour, bitter and flat.
The culture contains a nisin producing strain for promotion of bacteria lysis.
Plastic aging rack 745 x 505 mm, H210/180 mm
Robust rack adapted to heavy loads
Plastic racks are light and sturdy, suitable for pressed cheese.
Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack height should be done according to the cheese size.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for semi-hard to hard cheeses and blue cheeses.
Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.
BB-12 Frozen 250 g (Probiotic)
Thermophilic lactic acid culture.
The culture is a defined single strain with a long history of safe use.
Substantial clinical documentation on possible health benefits are avaliable upon request and likewise are certificates of identification and certificates of safety and origin.
BB-12 is a registred trademark of Chr.Hansen.
Plastic aging rack 745 x 505 mm, H150/130 mm
Robust rack adapted to heavy loads
Plastic racks are light and sturdy, suitable for pressed cheese.
Our plastic aging racks are used for ripening, brining and drying cheeses allowing an optimal ventilation and support of the products.
The choice of rack height should be done according to the cheese size.
They stack legs on legs to create shelves where the cheeses can be placed.
This modular solution will optimize the space in the room allowing an even result and an easy manipulation.
It suits well for semi-hard to hard cheeses and blue cheeses.
Made in injected food-grade polypropylene, they are heavy duty and can be stack with a lot of weight on at more than 2 meters.
DVS-850 Congel 500u
This Chr. Hansen DVS® culture contains defined mesophilic strains and is for continuous direct vat set use.
Ripening mat medium 50 cm x 25 m
Mats for covering racks
Covering racks with mats helps minimize the marking of delicate cheeses.
