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Traditional stainless steel cheddar moulds

Robust stainless steel moulds for daily use.

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Give your cheese a rectangular shape.

Traditional moulds for pressed cheese production, including cheddar cheese block, allows for consistent curd pressing using a vertical or A-frame press.

Available in 20 and 40lbs, the final block cheese has the standard industry dimensions (280x360 mm/ 11x14 in).

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Step by step

To hoop with a stainless steel mould:

Mould Assembly

The cheesemaker assembles the different elements, the bottom and the lid for the mould structure, and the sleeve held by the pins. Once these are assembled the cheesemaker places the cheesecloth or liners in the mould.

Moulding

The mould is filled with curd. The curd can be drained and salted in the case of cheddar or hooped in blocks if formed under whey.

Pressing

The cheesemaker stacks the moulds in a vertical or A-frame press and removes the pins. The sleeves enter into the bottom, allowing the cheese to press. The mould is perforated to allow the whey to drain.