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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 3000 g
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Cacciotta cheese mould 250 g
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Cacciotta cheese mould 700 g
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Cacciotta cheese mould 800 g
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Cacciotta cheese mould 1000 g
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Pasta filata chesse mould 250 g
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Rectangular cheese mould 2000 g
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Plastic curd distributor >Ø 93 mm
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Cheese mould Ø 90 mm
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Draining mat
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Medium natural cheesecloth 30 x 30 cm
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Crottin mould Ø 72 mm
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Chèvre bleu - bûche mould Ø 63 mm
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Crottin-Chavignole mould Ø 73 mm
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Cheese mould with feets Ø 80 mm
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Cheese mould Ø 70 mm
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Large cabrion mould Ø 80 mm
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St-Marcellin mould Ø 90 mm
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Baby mould Ø 89 mm
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Fine natural cheesecloth 60 x 40 cm
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Ste-Maure chèvre bûche mould Ø 55 mm
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Block-mould Ø 90mm, H62mm (5 X 4) (F)
Bottomless block-mould for use with single or double-sided draining trays.
Moulds are assembled by clipping onto a polyethylene plate.
Moulds are assembled by clipping onto a polyethylene plate.
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Block-mould Ø 200 mm
Bottomless block-mould for use with single or double-sided draining trays.
Moulds are assembled by clipping onto a polyethylene plate.
Moulds are assembled by clipping onto a polyethylene plate.
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Block-extension Ø 200 mm
Bottomless block-mould for use with single or double-sided draining trays.
Moulds are assembled by clipping onto a polyethylene plate.
Moulds are assembled by clipping onto a polyethylene plate.
Call for pricing
Block-extension Ø 200 mm
Bottomless block-mould for use with single or double-sided draining trays.
Moulds are assembled by clipping onto a polyethylene plate.
Moulds are assembled by clipping onto a polyethylene plate.
Call for pricing