Summer Sale - free shipping on all orders!
Close
  • Register
  • Log in
Fermier US
Close
  • Fermier Products
    Coagulants
    Picture for category Coagulants
    Other Ingredients
    Picture for category Other Ingredients
    Equipment
    Picture for category Equipment
    • Coagulation Vats & Tools
    • Moulding & Draining
    • Ripening Room & Brining
    • Laboratory
    • Used Equipment
    Packaging
    Picture for category Packaging
    • Cutting tools
    Books & Posters
    Picture for category Books & Posters
    Cultures
    Picture for category Cultures
  • Blog
  • About Us
  • Contact Us
Menu
  • Fermier Products
    • Back
    • Coagulants
    • Other Ingredients
    • Equipment
      • Back
      • Coagulation Vats & Tools
      • Moulding & Draining
      • Ripening Room & Brining
      • Laboratory
      • Used Equipment
    • Packaging
      • Back
      • Cutting tools
    • Books & Posters
    • Cultures
  • Blog
  • About Us
  • Contact Us
Close
Menu
Personal menu
Fermier US
Search
  • Home /
  • Fermier Products /
  • Books & Posters /
  • Cheese ripening guide

Cheese ripening guide

P560MRK0020_1.jpg

Cheese ripening guide

Price: Call for pricing
  • 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 field work, 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.

SKU: P560MRK0020
  • Description
Weight: 0.32kg
Weight: 0.32kg
Newsletter Subscribe for weekly offers and new content!
Wait...
Information
  • Return policy
  • Shipping & returns
Customer service
  • Frequently Asked Questions
  • Contact us
Selected offers
  • Privacy policy
  • Terms of services
  • Privacy Policy for Personal Information
  • Refund policy
My account
  • My account
Powered by FocusPoint
Designed by focuspointsap.com
Copyright © 2025 Fermier US. All rights reserved.