Pressed cheese Step-by-step

Frequently bought together:


NEW ITEM! Written by Sebastian Roustel and published by French magazine Profession Fromager, "Pressed cheese Step-by-step" is a practical cheesemaking guide offering precise steps for a wide variety of pressed cheese styles, with adaptations and options throughout the processes. Also included are troubleshooting guidance and discussion of equipment and tools.


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.

View AllClose