Shredding, stretching and moulding

The curd blocks are cut into chips and placed in the stretcher's bowl. Hot water (75°C to 85°C) is added and the curd is stirred manually thus causing the agglomerated curd to stretch.

When finished the curds is poured onto an archimedean screw which transports it to the forming drum. The curds are pushed into the drum and through the forming dies which create beautifully smooth, regular and shiny spheres. Depending on the die different sizes can be manufactured.

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Photo taken at : Ferme d'Opal