EQUIPMENT
CHEESE MOULDS
Finest Kind offers a wide range of cheese moulds for cheeses such as Neufchatel, Valency, Camembert, Saint Maure, Rouqefort, Feta, Gouda, Cheddar, Mozzarella, Ricotta etc. as below:
Also available are moulds for Gorgonzola, Brie, Asiago, Raclette, Esrom, Emmental, Gruyere, and many more. Please contact us.
VARIOUS CHEESEMAKING INSTRUMENTS
Finest Kind offers a range of instruments required for the cheese industry as follows:
| H108 | FLOATING DAIRY THERMOMETER 0-100°C length 24cm |
| H108B | FLOATING DAIRY THERMOMETER PROTECTIVE COVER |
| H110 | BRINE METER FOR MEASURING SALT CONTENT OF BRINE |
| H111 | PIPETTE 10ml FOR MEASURING LIQUID RENNET |
| H112 | HYGROMETER FOR MEASURING HUMIDITY OF AIR |
| H121 | PLASTIC BUCKET WITH LID AND HANDLE 5 LITER |
| H126 | STAINLESS STEEL CHEESE KNIFE WITH 2 HANDLES + 38cm BLADE |
| H128 | STAINLESS STEEL CHEESE SCOOP FOR TESTING CHEESE |
| H168 | CHEESECLOTH 1.5m WIDE PER METER |
| H202A | pH MEASURING STICKS PER 200 FOR Ph 3.8 – 5.5 |
| H207 | PHENOLPHTHALEIN 1% SOLUTION 100ml |
| H212 | SODIUM HYDROXIDE AMPOULE |
| H216 | 9ml VOLUMETRIC PIPETTE |
| H219 | DR.SCHILLING’S BURETTE 10ml |
| H220 | SCHOTT BOTTLE – GLASS 1 liter for Culture |
CURD CUTTERS AND HOOPS
Curd cutters are for cutting the curd after coagulation. Curd hoops are very useful for pulling the curd to one side when draining the whey.
IMPORTED DOUBLE WALLED STAINLESS STEEL CHEESE VATSThe double walled stainless steel cheesevat is an “all in one machine” which can be used for pasteurizing, the manufacture of cheese, yoghurt, maas and cream cheeses. Although it is an expensive piece of equipment, it is the heart of the business. Besides a cheesevat one requires cheesemoulds and a press. The vat is circular and is sold in 500 liter, 700 liter, 1000 liter and 1800 liter sizes. The overhead stirring/cutting unit enables one to cut and stir mechanically. The temperature of the milk is regulated thermostatically. Once the cheese is made the vat can be wheeled to the press for easy filling of moulds. The tipping device is used for the removal of the last of the whey and curds and ensures easy and thorough cleaning of the vat.STAINLESS STEEL TUBE PRESSThe pressing of 450gm and 1 kilogram cheeses has always presented a problem for the cheesemaker. With this unique press it is possible to press 30 x 450 gm Kadova moulds, 18 x one kilogram Kadova moulds, 12 x 1.5-2.5 kg Kadova moulds, 4 x 4-5kg moulds or 3 x 10kg Kadova moulds. A combination of 450 gm and kilogram cheeses can also be pressed at once.
| H015 | PLASTIC CURD CUTTER 11 x 26cm |
| H016 | STAINLESS STEEL CURD CUTTER 12 x 48cm |
| H017 | STAINLESS STEEL CURD CUTTER 16 x 48cm |
| CCS | STAINLESS STEEL CURD COLLECTING HOOP 100 x 25cm |
| CCM | STAINLESS STEEL CURD COLLECTION HOOP 135 x 25cm |
| CCL | STAINLESS STEEL CURD COLLECTION HOOP 175 x 25cm |
IMPORTED DOUBLE WALLED STAINLESS STEEL CHEESE VATS
The double walled stainless steel cheesevat is an “all in one machine” which can be used for pasteurizing, the manufacture of cheese, yoghurt, maas and cream cheeses. Although it is an expensive piece of equipment, it is the heart of the business. Besides a cheesevat one requires cheesemoulds and a press. The vat is circular and is sold in 500 liter, 700 liter, 1000 liter and 1800 liter sizes. The overhead stirring/cutting unit enables one to cut and stir mechanically. The temperature of the milk is regulated thermostatically. Once the cheese is made the vat can be wheeled to the press for easy filling of moulds. The tipping device is used for the removal of the last of the whey and curds and ensures easy and thorough cleaning of the vat.
STAINLESS STEEL TUBE PRESS
The pressing of 450gm and 1 kilogram cheeses has always presented a problem for the cheesemaker. With this unique press it is possible to press 30 x 450 gm Kadova moulds, 18 x one kilogram Kadova moulds, 12 x 1.5-2.5 kg Kadova moulds, 4 x 4-5kg moulds or 3 x 10kg Kadova moulds. A combination of 450 gm and kilogram cheeses can also be pressed at once.