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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.

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M605COT0016

Fine natural cheesecloth 80 x 80 cm

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M608MTS0460

Bleu d'Auvergne mould without holes 200 mm

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M608MTS0385

Coulo mmiers mould 130 mm

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M608MTS0415

St-Paulin - Tomme mould 180 mm

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M608MTS0450

Bleu d'Auvergne mould with holes 200 mm

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M608PLA0003

Tray 710 x 475 mm double face with mat

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M608MTS0670

Extension 80 mm

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M605MTF0186

Cati mould 110 mm

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M608MTS0405

South-West mould 198 mm

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M608MTS0312

Romans mould 100 mm

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M608BMA0075

Block-bottom 75 x 75 mm

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M608MTS0065

Baby tronconique mould 80 mm

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M608MTS0170

Rogeret mould 74 mm

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M605MTF0184

Cati mould 125 mm

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M608MTS0185

Charolais mould 80 mm

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M608MTS0605

Lid 113 mm

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M608STO0001

Draining mat for M608PLA001

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M605COT0022

Fine natural cheesecloth 100 x 100 cm

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M608MTS0465

Bleu d'Auvergne mould without holes 200 mm

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M605MTF0121

Lid 320 mm for M605MTF120

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M608MTS0005

Brousse du Rove mould 32 mm

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M608MTS0105

Cheese mould 80 mm

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M608MTS0130

Bleu - Rigotte mould 65 mm

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M608MTS0445

St-Paulin mould 200 mm

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M608MTS0195

Berrichonne mould 90 mm

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