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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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Égouttage par gravité

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

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.

1

Table moulding

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

2

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.

3

Unmoulding

The cheesemaker will demould 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.

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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.

1

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.

2

Cheese weight target

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

3

Cheese dimension

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

4

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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