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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.
Mould Ø 250 mm Pyrenees type with his lid
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Siciliano cheese mould 15 kg
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Cheese mould 3000 g
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Feta cheese mould
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Cheese mould 3000 to 4000 g
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Taleggio cheese mould 2200 g
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Rectangular microperforated mould 360 x 280 mm
Made in food-grade microperforated polypropylene and/or polyethylene.
Design according to 3A standards.
Perforation diameter from 0.5 to 0.7mm.
Made by injection of a single piece, no welding or assembly.
Standard grooving pattern or customized.
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Mould Ricotta rectangular 1000/1500 g
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Cheese mould 3200 g
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Draining mat
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Chesse mould 400 to 500 g
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Cheese mould 1400 g
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Heart mould
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Cheese mould 1000 g
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Canestrato-giunco cheese mould 1000 to 1200 g
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Cacciotta cheese mould 1000 g
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Cheese mould 300 to 400 g
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Tomme R mould Ø 110 mm
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Rectangular mould 280 x 120 mm
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Fine natural cheesecloth 40 x 40 cm
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Rectangular mould 215 x 100 mm
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Rectangular mould 150 x 105 mm
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Manchego mould Ø 210 mm
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Tomme mould Ø 170 mm
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Gouda mould Ø 205 mm
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