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Moulds

The moulding step is when the curd is shaped into a cheese. There are a lot of solutions depending on the type of cheese and the production techniques used.

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M608MTS0200

Cheese mould Ø 90 mm

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M608MTS0015

Ste-Maure bûche mould Ø 48 mm

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M608MTS0240

Thoissey mould Ø 87 mm

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M605MTS0062

Treillis mould Ø 108 mm

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M605MTF0024

Manchego mould Ø 125 mm

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M608MTS0255

Half Camembert mould Ø 83 mm

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M608MTS0345

Margotton mould Ø 120 mm

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M608MTF0010

Chevrott in. mould Ø 99 mm

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M608MTS0100

Chevret mould Ø 77 mm

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M605MTS0058

Treillis mould Ø 130 mm

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M608MTS0250

Cheese mould Ø 100 mm

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M608BMR0080

Block-mould Ø 80 mm

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M608MTS0095

Cabrion mould Ø 70 mm

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M608MTS0310

Cheese mould Ø 108 mm

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M608BRR0080

Block-extension Ø 80 mm

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M608MTS0035

Cheese mould Ø 60 mm

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M605MTF0090

Square mould 130 x 130 mm

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M608BMR0068

Block-mould Ø 68 mm

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M605MTS0010

Mozzarella mould Ø 70 mm, H237 mm

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M608MTS0335

St-Felicien mould Ø 120 mm

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M605MTF0004

Manchego mould Ø 210 mm

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M608MTS0070

Thoissey mould Ø 79 mm

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M608MTS0305

Cheese mould Ø 119 mm

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M604MMR0359

Microperforated Tomme Ø 355 mm (T4)

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