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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.
Crotonese cheese mould 800 g
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Plate for bottom cheese mould Ø 30 cm
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Microperforated Tomme Ø 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.
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Microperforated Tomme Ø 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.
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Draining mat
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Microperforated Gouda mould Ø 108 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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Draining mat
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Gaperon mould Ø 80 mm
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Draining mat
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Extension for mould M407MTS194
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Extension for mould M407MTS180
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Division for Taleggio mould
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Plastic curd distributor Ø 9 to 10 cm
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Plastic curd distributor >Ø 157 mm
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Extension for mould M407MTS194
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Extension for mould M407MTS120
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Senese cheese mould 2200 g
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Extension for M407MTS126, M407MTS156 and for M407MTS162
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Canestrato cheese mould 500 g
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Squacquerone cheese mould 700 g
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Cacciotta cheese mould 1500 g
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Square cheese mould 228 x 228 mm
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Pasta filata chesse mould 2000 g
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Crotonese cheese mould 2500 g
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Plate for bottom cheese mould Ø 15 cm
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