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A method of preparing a pressed curd having a closed rind

, : A method of preparing a pressed curd having a closed rind. UK Patent Application: (2 084 847A)

In this system the curd in moulds is intermittently subjected to pressure with alternating periods of relaxation (no pressure applied) of equal duration. The process is particularly applicable to tunnel pressing systems accommodating e.g. 100 moulds in the manufacture of a large number of different varieties, such as Gouda, Edam, Emmental, Jarlsberg, Cheddar, Trappist, Port du Salut and Stilton.


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