Pressed Cheese

13 Janv. 2016

Servi Doryl is further developing its range of perforations for pressed cheese moulds. We still provide a choice in terms of cylindrical or conical perforations, and our customers can now adjust the density of the perforations, in order to best optimise drainage with the requirements of cheese technology. Recall that many patterns also exist, such as square, crossed or dented.

New constructions for mould bottoms are also available in order to adapt to all types of conveyors.

"Ball" moulds. For Gouda, Edam, and Mimolette, Servi Doryl has successfully tested and now offers a new injected pattern.