Cheese dairy supplies

Thyme, basil, rosemary, tarragon.

Tomato, pepper, garlic, basil, thyme, onion, pepper.

Onion, garlic, pepper, ginger, horseradish, rapeseed oil

Cumin, paprika, turmeric, coriander, mustard, nutmeg, garlic, ginger, fenugreek, pepper.

Parsley, onion, garlic, pepper, curry.

Chives, celery, parsley, garlic, onion.

Cheese knife suitable for all types of hard cheese.

High quality cheese knife. Blade length 300 mm Total length 580 mm. Plastic double handle. Strong and stable cutting edge. With scalloped cut.

The Hendi cheese knife with double handle and 655 mm blade length is a stable cutting tool designed for precise portioning of large hard cheese wheels, featuring a rigid sharp blade and controlled force transfer via two handles. Advantages & Functions • 655 mm long blade – clean cutting of large cheese blocks • Rigid blade design – ideal for hard cheese • Double handle system – maximum control and stability Frequently Asked Questions What type of cheese is it suitable for? It is designed for hard cheese and large cheese wheels. Why does it have two handles? The double handle design provides better control and even pressure distribution. Is the blade flexible? No, the blade is rigid for precise cutting of firm cheese.

High quality cheese knife. Plastic single handle. Strong and stable cutting edge. With scalloped cut.

From milk to specialty Everything important from feeding to marketing Procedure and special tips for each type of milk With practical overviews and many basic recipesIn this book you will find Everything you need to know so that your valuable raw materials become ready-to-sell specialties: biological and biochemical basics, requirements and necessities in cheese cooking, milk processing and cheese production step by step as well as legal know-how.The Austrian dairy master Wolfgang Scholz explains to you the background, shows work steps in words and pictures, tells you tried and tested recipes and lets you benefit from his practical experience. 4th expanded edition 2021. 168 pages, 85 color photos, 12 colored drawings, 20 tables.

Make your own cheese in your own kitchen: With the good instructions in this cheese book, it's possible.From quick to make to matured for months, here you'll find 40 well-tested cheese creations for small quantities made from cow's, sheep's and goat's milk.  ~Detailed step-by-step instructions and step photos for skyr, cream cheese, camembert, ash cheese, blue cheese, mozzarella, pecorino and many more, excellently explained and illustrated with over 500 photos and 50 drawings. At the end of each recipe there is a quick guide for repeat cheesemakers. Immerse yourself in the world of curds and maturation, stirring and turning and learn how to make cheese from scratch with this book. 520 color photos, 49 colored drawings , 352 pages. ~

Made of plastic, width 1 m. Price per meter.

made of plastic

50/70 mm, height 145 mm, content 400 g

128/142 mm, height 85 mm, content 1000 g

140/155 mm, height 110 mm, content 1000 g

Cheese mold made of PE, Ø 108/93 mm, height 75 mm

KäseformHöhe: 40mmDurchmesser: 70 mm