The function determines the mould!
Moulds have a great influence on the form, dry matter and final weight of the cheese. For this reason ALPMA placed great importance on the development of its cheese moulds. Quite often, intensive trials on site are the only way of finding the correct mould.
The position and drainage properties of the holes and grooves are vital. Tenths of millimetres can make a huge difference. The use of food-grade plastics enables a wide range of possibilities. From the improvement of traditional moulds to the newly marketable examples complete with logo.
The special construction of ALPMA moulds ensures that lower levels of draining cheeses are largely unaffected by the whey dripping from those situated above them. Moulds can be easily stacked. Thanks to special centring devices, even very high stacks remain stable.
The desired chimney effect which is created within a stack ensures that a stable climate is achieved. The bases of the moulds are identically structured both top and bottom, so that the cheeses’ drainage conditions remain unchanged during turning.
The long and direct contact of the curd with the material of the mould makes great demands on the forms in terms of hygiene and cleaning. The plastic used by ALPMA conforms to recognised European and American guidelines.
Furthermore, ALPMA also supplies micro-perforated moulds for the production of yellow cheese in all formats, also as multi-forms, which are in accordance with European and USDA standards.