Manchego - microperforated cheese mould

Manchego - professional microperforated cheese mould.

The perforation channels are only 3 mm long. This facilitates cleaning and makes the risk of blockage very low.

The mould gives cheese a cylindrical shape with right angles where the sides meet the top and bottom.

The bottom and lid have a decorative pattern for the traditional Manchego appearance. with side-wall pattern.

Variants — internal dimensions, height and approximate cheese weight

• 20.2 × 15 cm — 3 kg — with side-wall pattern

Professional microperforated moulds allow cheese to be pressed without cheesecloths. This streamlines work, reduces costs and improves hygiene. Used in professional dairies, this technology can also be brought to your own cheesemaking workshop or home.

Patented production technology, single-piece injection moulding and perforations measuring 0.2–0.7 mm are the key features of these products.

When using a new mould, cheesemakers often find that cheese sticks to the walls, making removal difficult and sometimes causing it to crack. These modern microperforated moulds undergo a special chemical treatment that makes the walls smooth and prevents cheese from cracking during removal.

Microperforated moulds are made from PE (polyethylene) or PP (polypropylene). Both are high-quality virgin materials supplied by international companies such as BASF, BP and Shell, and are suitable for food contact under EEC regulations. For improved performance, microperforation is carried out at a 45° angle to avoid breaking the raw material’s chemical chains and consequently cracking the mould.