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.
Microperforated Tomme 200 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.
Microperforated Tomme 250 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.
Microperforated Gouda mould 255 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.
Microperforated Tomme R 105 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.
Microperforated Tomme 355 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.
