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Moulds
The moulding step is when the curd is shaped into a cheese. There are a lot of solutions depending on the type of cheese and the production techniques used.
Cheese mould 62 mm
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Draining bag for E128AEQ0000
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Large natural cheesecloth 160 x 100 cm
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Macon mould 66 mm
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Block-mould 103 x 250 mm
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St-Rigaud mould 110 mm
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St-Marcellin mould 89 mm
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Cheese mould 135 mm
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Picodon mould 87 mm
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Cheese mould 73 mm
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Tray 775 x 507 mm double face with mat
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Brousse Verte mould 110 mm
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Conical soft cheese mould 138 mm
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Extension 90 mm H80 mm
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Extension 90 mm H50 mm
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Bleu d'Auvergne mould without holes 200 mm
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Mini Brousse mould 110 mm
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Extension 150 mm
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Lid 104 mm
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Charolais mould 82 mm
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Cheese mould 77 mm
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Small Cabrion mould 60 mm
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Multi-mould 240 bites
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St-Paulin mould 188 mm
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Cati mould 100 mm
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