Coagulation basins with rounded shapes to respect the curd
By working with small volumes of curd at a time, the cheesemaker can easily adapt its production according to the seasonality of its yield and the volumes to produce.
The rounded shape of the basin ensures uniform results on fragile curds and maximizes yield.
Curd cutting
Two solutions are possible depending on the cheese and the curd's fragility.
Scoop & ladle
For lactic-type soft cheeses with fragile and high-moisture curd, cutting is done with a ladle at the moulding time.
Stainless steel wire curd cutter
For rennet-type soft cheeses with more drained curd, a wire cut is made before moulding. The spacing of the wires depends on the cheese.
Shape and Function
The shape of the basin determines which tools to use for cutting and moulding.
Half-cylindrical
Basin on wheels that allows moulding with Fromagex tipping station.
Truncated
For small volume, with ladle moulding or by manual pouring.
Hemispherical
Traditional for lactic curd, requiring a ladle moulding.