Does the quality of cheese depend on ingredients? Or on technological chain? Or on engineers? Undoubtedly, it does. All this is very important. But the quality of cheese also depends on cheese mould. Without a mould it’s impossible to produce not one in a thousand types of cheese.

One can’t do without a mould if there is a need to produce soft or semi-hard cheese. For example, soft self-pressed cheeses( Roquefort, Camembert, Moale, Adygei, etc.), brine-ripened cheeses(Ossetian, Kobiiskii, Imeretinskii, Lory or brynza), cheeses which get heat and mechanical treatment(Mozzarella, Suluguni, Yaroslavich, etc.). Cheese moulds are necessary for semi-hard and self-pressed cheese production (Novorossiiskii, Mologa, etc.) and for moulded cheese.

It’s important to choose cheese mould very carefully because the quality of the moulds influences final product.