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all the possibilities of cheese moulds that we offer
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We share useful tips on how to use our products to get the most out of it.
Chr Hansen SWING cultures
Achieve the flavor profile and texture you want for your cheese
Try our SWING cultures along with Chr Hansen ripening and starter cultures. Together, they offer the range of possibilities to create cheeses that will exceed your expectations.
Lactose-free Products with
Nola™ Fit lactase
Sell an added value product on a growing market
Reduce the sugar added to your products
Moving to a lactose-free product is simple
Chr Hansen Nola™ Fit is an enzyme (lactase) that converts Lactose into Glucose and Galactose. When using it in a sweetened product, you can lower the amount of added sugar thanks to its natural sweeter taste.
Culture & Fermentation
FreshQ bioprotective cultures
All-natural culture-based bioprotection. No additives
Inhibits yeasts and moulds to avoid contamination
Extend product shelf-life Stays fresh after opening.
FreshQ bioprotective cultures are providing a level of insurance for product quality by helping control yeast and moulds contamination in dairy products.
Coagulation and cutting
MICROLANT® Supreme, the latest and most efficient microbial coagulant on the market
+ 0,3% yield vs other microbial coagulants
Less primary proteolysis leading to less bitterness in ripening
Approved for ORGANIC cheese
MICROLANT Supreme from Chr Hansen brings a high-quality solution to microbial coagulants. Suitable for Organic cheeses, this solution offers more yield, a better and more specific coagulation and a great option for aged organic cheeses.
Vat process & pre-draining
Lactic cheeses hemipherical coagulation vat
deal capacity for moulding a vat quickly
The hemispherical shape is the best for scooping curd gently
Well suited for manual moulding, washing and handling
Available on wheels, this lactic hemispherical vat is perfect for scooping and ladling lactic curd. Made in Food-grade LDPE.
Moulding & Forming
More yield thanks to the efficiency and control
Delivers a perfect shape cheese constantly
Saves time both in pressing and preparation
This microperfoated mould is made by BUSQUI and it is approved by 3A. It is used for cheddar and other cheeses.
Draining & Pressing
Horizontal modular Press
Compatible with moulds from 70 to 400mm diameter
Capacity of 5 levels, 25 cylindres and 250 moulds
Buy more parts and capacity when you need it
Available in 8ft and 10ft long unit, this modular press can accept a wide range of moulds while offering a precise pressing to every single mould thanks to its design.
Ripening & Curing
Open-structure leading to less cheese flips in ripening
Food-grade plastic approved to replace wood or stainless shelves
Easy to clean in a COP tank or a washing tunnel
Ripening shelf available in multiple size and perfect for many type of cheese
Handling & Packaging
See the color and rind of the cheese through it
Manage the ripening conditions for best flavor and aspect
Attractive to consumers for its look and feel
Crystal paper can wrap all types of soft and semi-hard cheese for ripening. Its translucidity is a good driver for increasing sales
Selling at the counter
Printed Polyflex paper
Available in various designs and sizes
Maintain the quality of cheese for 2-3 weeks
Neutral on the taste profile of the cheese
Polyflex is available in many colors, sizes and designs as well as cutom-made to your own design.This heavy paper is well suited for cut & wrap of cheeses at the counter or for cheese transport from the cellar to through distribution
Parts & Maintenance
Wheels and casters
They last for long in the harsh environment
With their slick and rounded angles, they are easy to clean
Their low-rolling resistance make them easy to move
Buy extra wheels to lower service time when you need them. You can replace the whole casters of the wheels only..