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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 125 g
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Canestrato cheese mould 1800 g
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Cheese mould 3000 to 4000 g
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Block-extension Ø 85 mm Tomette type
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Extension for M407MTS390, M407MTS414 and M407MTS288
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Extension for Taleggio
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Chesse mould 3000 g
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Oval cheese mould
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Italico cheese mould 1600 g
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Plastic curd distributor >Ø 145 mm
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Cheese mould 5000 g
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Block-mould Ø 85 mm Tomette type
Block-mould without bottom made for tray stacking and individual flipping.
Extension available.
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Silano cheese mould 1300 g
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Cheese mould 3000 g
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Grana cheese mould 26 cm
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Gaperon extension Ø 80 mm
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Cheese mould 200 g
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Block-mould for Taleggio
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Acidification belt for pressed cheese
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Gorgonzola band 110 cm
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Plate for bottom cheese mould Ø 19.7 cm
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Cheese mould 12 kg
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Cheese mould 150 g
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Canestrato cheese mould 2800 g
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Pecorino cheese mould 32 cm
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