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Basic materials
Measuring and lab
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Cheese moulds standard
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Step-by-step guide Camembert
Technical: brine bath
Step-by-step guide St. Paulin
Technical sheet: pressing your cheese
Step by step - Acid- and Heat-Set Cheeses
Technical sheet: Starters and Lacto-acid cultures
Step By Step guide: Gouda
Technical: Coagulation
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Basic materials
Cheese moulds standard
Cheese moulds Robust
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Cheese cultures and additives
Measuring and lab
Maturation and Affinage
knives and cutting material
Presentation
Maintenance and hygiene
Books
Workplace
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Showing 37-48 of 195 item(s)
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Curd slicer polycarbonate
€16.94
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Cheese wax (paraffine)...
€7.85
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P. Roqueforti blue mold 1 dose
€8.44
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basket ricotta large
€1.90
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GOUDA (1,25kg.) Robust
€14.88
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GOUDA WHEEL (900 g.) Robust
€13.64
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Rennet 1 liter (NATUREN®...
€24.06
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B. Linens red smear...
€10.85
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Cheese wax (paraffine) Red...
€9.09
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Cheese mould Cylinder with...
€6.20
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Brine meter 0 tot 30 Baumé
€8.68
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DVS-culture CHN22 50U
€9.39
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