Form a round cheese to 2.5kg under serpyanku.

Shape " St . Paulin " Ø 193 mm . under serpyanku.

In this form, we obtain the cheese weight to 2.5 kg . size: D = 193 mm. and up to 80 mm.

An important condition is to maintain pressing the curd temperature. Rapid cooling of cheese during the pressing process slows lactic fermentation and separation of whey increased active acidic curd. Consequently deteriorate dewatering and compacting of cheese on top of its circuit - nostnogo layer. It is therefore necessary to use thick - walled plastic molds.

Set of plastic forms (base + cap) for the production of cheese:

Base: internal dimensions d - 193mm, h - 100mm.

Cover: Dimensions external d - 190mm, h - 105mm.

Also available forms of any configuration, at the discretion of the customer.