HOZPROM™ Cheese Molds Manufacturer WE HAVE WHAT YOU NEED TO MAKE CHEESE AT HOME
Reusable disc milk filter 220 mmUS $0.43
Reusable disc milk filter 400 mmUS $0.59
Cheese making
Mould 500 gUS $3.37
Mould 500 gUS $3.37
Cheese making
Mould 700 gUS $4.57
Mould 700 gUS $4.57
Cheese making
Mould 700 gUS $4.79
Mould 700 gUS $4.79
Cheese making
cheese mold 1500 gUS $6.77
cheese mold 1500 gUS $6.77
Cheese Making
Rectangular MoldUS $6.77
Rectangular MoldUS $6.77
Deluxe Cheese Making Mold 2500 gUS $7.19
Deluxe Cheese Making Mold 2500 gUS $7.87
The form for making cheese is a special device for the optimal technologically correct removal of whey and shaping the cheese head, not only
of a beautiful shape, but also of a dense surface structure. Form for cheese determines the properties of a smooth closed surface, enclosing complex
biochemical processes occurring in cheese, from the effects of the external environment.
Forms for cheese are made of high-quality food polymer, form a head of cheese of the correct form, provide drainage of cheese grain with the most effective outflow of whey. Equipment for the cheese molding of the company "Cheese Molds", presented in the form of quality molds for making soft and hard cheeses, will ensure the fulfillment of industrial tasks for the production of brine, semi-soft and hard cheeses.
Cheese molds intended for cooking cheese Mozzarella, Maskrapone, Brie, Parmesan, Cambocola, Camembert, Gorgonzola, Tete de Mouans, Roquefort, Bocconcini, Burrata, Grana Padano, Castelmagno, Cachotte, Provolone, Ricotta, Talejo, Beaufort, Valenza, Gouda, Maasdam, Mildziter, Manchego, Radamer, Suluguni, Cachotte, Parmesan, Parmigiano, Dor blu.
Forms for cheese are made of high-quality food polymer, form a head of cheese of the correct form, provide drainage of cheese grain with the most effective outflow of whey. Equipment for the cheese molding of the company "Cheese Molds", presented in the form of quality molds for making soft and hard cheeses, will ensure the fulfillment of industrial tasks for the production of brine, semi-soft and hard cheeses.
Cheese molds intended for cooking cheese Mozzarella, Maskrapone, Brie, Parmesan, Cambocola, Camembert, Gorgonzola, Tete de Mouans, Roquefort, Bocconcini, Burrata, Grana Padano, Castelmagno, Cachotte, Provolone, Ricotta, Talejo, Beaufort, Valenza, Gouda, Maasdam, Mildziter, Manchego, Radamer, Suluguni, Cachotte, Parmesan, Parmigiano, Dor blu.