A device for filling cheese curd into a pressing mould comprising a curd distributor, having an inlet end through which cheese curd may be received, and an outlet end through the cheese curd may exit the curd distributor, a pressing-mould holder arranged below the outlet of the curd distributor, one or more drive units, configured to perform a relative motion between the curd distributor and the pressing mould holder in accordance with a selected number of motion patterns, a control unit, configured to control the motion pattern based on input comprising an identifier of a pressing-mould configuration positioned by the pressing-mould holder.

A forming machine for making pasta filata cheese sticks, comprising a motorized cylindrical drum with a horizontal axis, which has a series of mutually parallel grooves, a body provided with a concave surface with a profile shaped like a cylindrical sector that has the same diameter as the drum and is arranged adjacent thereto, the body having an elongated slit that leads onto the concave surface and is adapted to receive pasta filata under pressure; the grooves have a profile that is elongated along the longitudinal dimension of the drum and the slit is extended obliquely with respect to them.

A forming machine for making pasta filata cheese sticks, comprising a motorized cylindrical drum with a horizontal axis, which has a series of mutually parallel grooves, a body provided with a concave surface with a profile shaped like a cylindrical sector that has the same diameter as the drum and is arranged adjacent thereto, the body having an elongated slit that leads onto the concave surface and is adapted to receive pasta filata under pressure; the grooves have a profile that is elongated along the longitudinal dimension of the drum and the slit is extended obliquely with respect to them.

A crate (1) for a cheese, said crate (1) comprising a base (2), an open top (3) substantially parallel to the base (2), a peripheral wall (4), the peripheral wall (4) forming a closed contour and forming with the base (2) a space (8) intended to receive the cheese, the peripheral wall (4) comprising a medium portion (29) which is approximately at mid-height of the space (8) intended to receive the cheese and further having at least one through-hole (36, 60) formed therein. The peripheral wall (4) comprises a solid strip (27) enclosing the space (8) intended to receive the cheese while being substantially parallel to the base (2), said solid strip (27) including the medium portion (29) of the peripheral wall (4) and having a minimum height which is at least 15% of the height of the space (8) intended to receive the cheese.

A crate (1) for a cheese, said crate (1) comprising a base (2), an open top (3) substantially parallel to the base (2), a peripheral wall (4), the peripheral wall (4) forming a closed contour and forming with the base (2) a space (8) intended to receive the cheese, the peripheral wall (4) comprising a medium portion (29) which is approximately at mid-height of the space (8) intended to receive the cheese and further having at least one through-hole (36, 60) formed therein. The peripheral wall (4) comprises a solid strip (27) enclosing the space (8) intended to receive the cheese while being substantially parallel to the base (2), said solid strip (27) including the medium portion (29) of the peripheral wall (4) and having a minimum height which is at least 15% of the height of the space (8) intended to receive the cheese.

A method for pressing out whey from curd is presented. The method includes receiving a closed casing holding a mold filled with curd, pumping out air from the closed casing such that a pressure force onto the curd can be formed, establishing a connection between a system controller and a casing controller provided in the casing, uploading instructions from the system controller to the casing controller on how to change the pressure during a pressing cycle by opening a valve on the casing, de-establishing the connection between the system controller and the casing controller, and storing the closed casing and executing the instructions uploaded to the closed casing such that whey is pressed out from the curd and a cheese is formed from the curd.

A method for pressing out whey from curd is presented. The method includes receiving a closed casing holding a mold filled with curd, pumping out air from the closed casing such that a pressure force onto the curd can be formed, establishing a connection between a system controller and a casing controller provided in the casing, uploading instructions from the system controller to the casing controller on how to change the pressure during a pressing cycle by opening a valve on the casing, de-establishing the connection between the system controller and the casing controller, and storing the closed casing and executing the instructions uploaded to the closed casing such that whey is pressed out from the curd and a cheese is formed from the curd.

A press cover corresponds to a cheese mould, in particular a cheese mould that is arranged in a cassette press or the like. The press cover has a simple construction, to withstand pressure and to meet high hygienic standards. The press cover is of one piece and comprises a single-walled perforated plate, and a ribbed structure integrally formed on the side of the perforated plate remote from the cheese mould. The ribbed structure comprises longitudinal ribs in the form of webs and annular cross ribs arranged crossing the latter.

A press cover corresponds to a cheese mould, in particular a cheese mould that is arranged in a cassette press or the like. The press cover has a simple construction, to withstand pressure and to meet high hygienic standards. The press cover is of one piece and comprises a single-walled perforated plate, and a ribbed structure integrally formed on the side of the perforated plate remote from the cheese mould. The ribbed structure comprises longitudinal ribs in the form of webs and annular cross ribs arranged crossing the latter.

An apparatus for fusing curd and a method for fusing curd. The curd is fused in the apparatus, which is configured to form a curd stack in a container that has a temperature comprised within a temperature range that favors acidification of the cheese curd in the curd stack. The formation of the curd stack compresses the cheese curd in the curd stack, which causes the curd stack to express whey as the acidification of the curd takes place and as the syneresis process takes place. The curd stack is subjected to a vacuum, which assists in the removal of air from the curd stack. The curd stack has a continuous casein matrix, which allows for a cheese block obtained from the curd stack to be milled into cheese curds, which have substantially similar dimensions and very few fines.