Cheese food mold

circularroundmulti-cavity

Overview
Cheese moulds shape and consolidate the curd to form the final cheese. Proper pressing in the mould closes the rind and supports consistent drainage. Available types cover both hard and soft cheese processes.

Kadova / Sonoco

• Vat-net design facilitates cheese turning and handling
• Well-suited to traditional Gouda production
• Enables rounding and circulation in forms when net is removed
• Cleaning by soaking or low-temperature rinsing

Micro-perforated moulds (Laude, Busqui)

• Micro-perforations allow drainage without turning
• Compatible with both traditional and automatic production lines
• Multiple shapes can be arranged in a cassette to increase throughput
• Cleaning by high-temperature rinsing

Technical specifications

• Designed for shaping hard and soft cheeses
• Kadova / Sonoco: vat-net for easy turning and cleaning; commonly used for traditional Gouda
• Micro-perforated (Laude, Busqui): enable drainage without manual turning; suitable for automatic processes
• Various formats and shapes available; cassette configurations possible for micro-perforated moulds
• Cleaning options: Kadova / Sonoco — soaking / low-temperature cleaning; micro-perforated — high-temperature rinsing