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Moulding while respecting the curd

The moulding step is crucial to obtain the desired moisture content and consistent weights.

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A controlled moulding

A moulding station for the coagulation vats allows rapid moulding without a pump to preserve the integrity of the curd. The weight per cheese is easy to adjust with the amount of milk per vat.
This tipping station is intended for use by a single operator and with a small footprint.

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Moulding steps

Moulding in vats enables consistent production, in line with technological advancements, while offering flexibility in production volumes.

Filling the Vat

The volume of the vat is adjusted according to seasonality of the milk to always produce the same number of cheeses.

Coagulation in the vat

Rennet is added to the vat. Once the curd is ready, it is cut and stirred according to your recipe.

Pouring

The vat is loaded into the tipping station and the operator will control the pouring speed for easy moulding.

Distribution in moulds

Using a distributor, the cheesemaker evenly distributes curd into the block mould. Each vat consistently corresponds to a specific number of block moulds, ensuring uniform curd volume per hoop.