Fermier Products

Thermophilic YoFlex® culture.

The culture will produce yoghurt with mild flavor, high viscosity and low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

Thermophilic YoFlex® culture.

The culture will produce yoghurt with strong flavor, high viscosity and some postacidification.

Suitable for cup set, stirred and drinking yoghurt.

Mesophilic aromatic culture, type LD.

The culture produces flavor and CO2.

This range provides cultures with fast acidification properties at a low inoculation rate.

The culture is primarily used in the manufacturing of Continental semi-hard cheese varieties with eyes, e.g. Gouda, Edam, Leerdam and Havarti.

Yeasts for des-acidification in cheese making.

Thermophilic YoFlex® culture.

The culture will produce yoghurt with very mild flavor, extra high viscosity and very low post-acidification.

Suitable for cup set, stirred and drinking yoghurt.

NATUREN® Extra 1000 NB Halal is a standardized rennet manufactured from extracts of the fourth stomach of calves and/or adult bovines.

NB indicates that this product is formulated with No Benzoate added.

As benzoate helps maintain the microbial quality of liquid enzyme products, Chr.Hansen strongly advises customers to adhere to the recommended storage and transportation temperatures for NB products.

If this is not possible, a benzoate-free powder product or liquid formulated with benzoate should be used.

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 enzymes are chymosin (EC 3.4.23.4) and bovine pepsin (EC 3.

4.

23.

1).

Thermophilic YoFlex® culture.

The culture will produce yoghurt with very mild flavor, very high viscosity and very low post-acidification.

Suitable for cup set, stirred and drinking youghurt.

Natamycin, the active ingredient in Nataseen®-H, also known as pimaricin, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.

Natamycin, the active ingredient in Nataseen®-S, also known as pimaricin, is a fungicide of the polyene macrolide group produced by natural strains of Streptomyces natalensis or of Streptococcus lactis, it is especially effective against yeasts and moulds.

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 Cheese chopper Pro is the wire cutter for cheese specialists.

This cutter cuts every type of cheese down to size and is especially suited to soft cheeses.

What makes this cutter so exceptional is the special mechanism behind the wire.

It has an improved guidance mechanism, thus reducing the chances of wire breakage and increasing the ease of cutting in one smooth movement.

The ergonomic grip makes the sturdy wire easy to handle, and the wire length is optimized for ease of use.

Boska also devoted extra attention to the replacement of the wire.

If it happens to break, it can be easily replaced by one of the six spare wires included.

Just pop it in – no tools required.

The Cheese chopper Pro is equipped with an anti-slip base, so it won’t drift around on a smooth work surface.

You can choose from two types of feet enclosed in the package:

rubber and suction cups.

The device has a compact shape and the positioning of the feet can be adjusted which allows it to fit on virtually every counter.

The frame is made of super thick plastic, and it has stainless steel wires, making it extremely durable, strong, food-safe, and dishwasher-safe.

In short – it’s super convenient.

Compact wire cutter Suitable for all cheeses New guidance mechanism – less wire breakage and it’s easier to cut Easy wire replacement Includes two types of anti-slip feet Fits on every counter Includes six spare wires Made of super-strong plastic so it’s durable and dishwasher-safe

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.

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.

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.

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.

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.