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Moulding by gravity

The moulding of the Tommes and hard pressed cheese can be done in 3 ways :

  • In a vat
  • In a pre-pressed vat
  • By gravity

Gravity moulding is an optimised, simple and economical solution. It consists of positioning a moulding table with distributers positioned on all the moulds:


Mont de marjorie   photo 2


For small formats, this is a perfect solution, which can be done directly under the vat with simple distributers.

When there are many moulds, it is advisable to use some blocks moulds to facilitate their placement as well as that of the distributers.

Mont de marjorie   photo 3


For larger formats, such as Raclette, Barkas, cheese from the Pyrenees and for large Tommes, it is possible to use moulding skirts, which allow the whey to be drained during moulding.

Mont de marjorie   photo 4


When the vat is empty, all that needs to be done is to remove the distributors and, if necessary, the stainless-steel skirts. The cheeses are then perfectly formed and ready for the pressing or the turning stage. Soft or semi-hard cheeses moulded in block moulds can be placed directly into the stack turners. This facilitates operations even more and reduces the draining space.

répartiteur


To sum up, gravity moulding is :

  • Saving time and work : for example: for a 2000L vat, the cheeses are moulded in a maximum of 30 minutes directly into the moulds. In addition, the curd does not get damaged and the following stages are done must faster because the cheese is already moulded.
  • Savings in equipment
  • Consistency in the moulding and weight of the cheeses.
  • Effortless moulding: no need to bend or lift anything to recover the curd

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