Moulding with a ladle


Moulding with a ladle

Moulding with a ladle


This technique is used particularly in the case of very fragile curds, cheese in « faisselle » or some other soft cheeses (AOC = designation of controlled French origin, camembert or brie de Meaux).

Two principles :
  • Moulds are filled up manually with a laddle (with mechanical assistance)
  • Moulds are filled up automatically by a robotized laddle.

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    technical features  
    Assisted manual moulding :

    The vat and the multi-mould are moved mechanically to the working station.    		 Automatic moulding with laddle :

    A laddle or multiladdle comes into the vat, draws some curd and puts it in successive layers into the multi-mould.
    This is a multiaxle moulding robot (stainless steel).
      
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