Pressed cheeses perfectly shaped

No cheese cloth

The curd drains evenly through the microperforations without the use of washable natural or disposable synthetic cloths. This saves time, material, has a lower carbon footprint and a better result for the cheese.

A versatile solution

Microperforated moulds are used for a wide variety of cheeses and applications. The size and number of perforations as well as the various shapes and dimensions allow for use in draining and acidification.

Curd at moulding

At moulding step, the pre-drained curd is the raw material that interests the mould manufacturer. From salted cheddar curd to square pre-pressed curd blocks to be placed in a round mould, we know how to find the appropriate moulding solution.

Adjusted pressing

When the cheese comes out of the mould, it must be perfect, with a uniform rind and the cheese conforming to the target composition, curd closed or slightly open. To achieve this, we choose the right mould and we help define the appropriate pressing parameters.