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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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M608MTS0435

St-Paul in. mould Ø 188 mm

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M605MTF0188

Cati mould Ø 100 mm

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M605COT0016

Fine natural cheesecloth 80 x 80 cm

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M608MTS0385

Coulo mmiers mould Ø 130 mm

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M608MTS0415

St-Paul in. - Tomme mould Ø 180 mm

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M608MTS0450

Bleu d'Auvergne mould with holes Ø 200 mm

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M608MTS0670

Extension Ø 80 mm

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M605MTF0186

Cati mould Ø 110 mm

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M608MTS0405

South-West mould Ø 198 mm

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M608MTS0312

Romans mould Ø 100 mm

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M608BMA0075

Block-bottom 75 x 75 mm

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M608MTS0065

Baby tronconique mould Ø 80 mm

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M608MTS0170

Rogeret mould Ø 74 mm

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M605MTF0184

Cati mould Ø 125 mm

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M608MTS0185

Charolais mould Ø 80 mm

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M608MTS0605

Lid Ø 113 mm

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M608STO0001

Draining mat for M608PLA001

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M605COT0022

Fine natural cheesecloth 100 x 100 cm

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M606COT0165

Draining bag for E128AEQ0020

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M605MTF0121

Lid Ø 320 mm for M605MTF120

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M608MTS0005

Brousse du Rove mould Ø 32 mm

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