Grid to hold Camembert type cheeses - during moulding draining and maturing with studs for support when several cheeses are simultaneously inverted

摘要

Several camembert type cheeses are simultaneously handled and inverted, during moulding, drainage, brine soaking, and maturing using a grid frame, with spacers and locating studs to support moulds and subsequently cheeses. The mould casings may be open-ended cylinders in rows linked side by side, and are pref. in 3 vertically aligned sections. Curd is filled to moulds resting on a bottom grid and after draining until level falls below top section this is removed and an upper grid fitted, so that composite may be inverted. Drainage is continued until cheese fills only central section when moulds are removed and cheeses are held between spaced grids, located by pins. After brine soaking cheeses are matured in moist air, flowing across frame, the ensemble being periodically inverted. In this way a single operator may handle 100,000 cheeses per day compared with 10,000 by other methods.