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A wide range of shapes and sizes

Individual moulds are suitable for small-scale manual work with soft cheeses and fresh cheeses.

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Working with individual moulds

The traditional work of moulding soft cheeses involves a lot of handling, space, and attention from the cheese maker. It is a traditional know-how adapted to small volumes and fragile curds.

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Working with individual moulds

Involves a large amount of handling.

Table moulding

Moulds are placed individually on large tables. Moulding is done by ladling and often require several refills.

Draining by gravity

The curd drains by gravity for a few hours. Flipping is manual, one mould at a time. A draining mat may can be added between the mould and the table for better whey evacuation.

Unmoulding

The cheesemaker will de-mould the cheeses one by one, placing them on the aging rack.

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Our individual moulds range

We have over 500 models of moulds available.

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Bottomless moulds

To be used on a draining mat.

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Moulds with bottom

To be used directly on a table.

Accessories

Pressing lids, extenders, and more...

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Choosing a mould

What you need to know to properly choose an individual mould for soft cheese.

Cheese Shape

The shape of the cheese is the first element to consider. Whether it is cylindrical, square, rectangular, conical, round, pyramidal or other, there are options.

Cheese weight target

A key parameter selecting a mould is to identify the final weight of the cheese.

Cheese dimension

The dimensions of the cheese allows you to select the perfect mould.

Curd at moulding

To evaluate the mould volume that will correspond to the desired final cheese, we need to know more about the moulding process.

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Production step

Soft cheese traditional moulding involves significant handling, space, and attention from the cheese maker. It is a traditional know-how adapted to small volumes and fragile curds.