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The mould, which is partic. suitable for cheeses such as Camembert, Carre de l'est, Conlommeier, Pont-l'Eveque and Livarot, ensures regular evacuation of the serum contained within the milk curds and avoids loss of material. Pref., the mould is perforated with small-width slots arranged in at least one row around the major part of the periphery.
FR7012038A1970-04-021970-04-02Cheese mould - with serum evacuating slots
ExpiredFR2086603A5
(en)
PROCEDURE FOR IMPROVING GOUDA CHEESE AROMIC IN A FOOD COMPOSITION BY ADDITION OF 2,4-DITIAPENTANE AND / OR TRANS-ANETOL AND EV. 2,5-DIETHYL-3-METHYLPYRAZINE