Foncet composite for Beaufort molding

Abstract

The invention relates to a cheese mold (1) configured for molding and pressing pressed cheeses, particularly Beaufort cheese. The cheese mold (1) comprises: a central layer (5) made of a first material and having a first thickness, the central layer (5) defining a structure of the cheese mold (1); an intermediate layer (6) made of a second material and having a second thickness, completely covering the central layer (5), the intermediate layer (6) ensuring the rigidity of the cheese mold (1); and an outer layer (7) made of a third material and having a third thickness, the outer layer (7) being designed to cover the intermediate layer (6), the outer layer (7) being configured to define an external surface of the cheese mold (1) and to be in contact with the cheese. (Fig. 3)

Description

Title of the invention: Composite Foncet for Beaufort molding Technical field of the invention

[0001] The present invention relates to the field of cheesemaking, and more particularly to the field of molds used during the molding and pressing of pressed cheeses.

[0002] The term "foncet" refers to a tray used in the production of pressed cheeses and working with a belt to form a mold containing the cheese. The funcet is configured to support the cheese during manufacturing.

[0003] The funnel can be configured to cover, or to slide into, the molding cylinder delimited by the mold belt, according to the specifications corresponding to the manufacture of the desired cheese. Prior art

[0004] In the field of pressed cheeses, especially cooked cheeses, several of these cheeses benefit from a protected designation of origin (PDO) such as Comté, Beaufort, or Gruyère, and their production must meet very rigorous specifications.

[0005] The manufacture of such cooked pressed cheeses follows a number of predefined steps, among which the following may be mentioned: • Pasteurization, which aims to rid milk of certain undesirable microorganisms by heating it; milk intended for cheesemaking may undergo this step, although it is not mandatory, depending on whether cheese is made from raw or pasteurized milk; • milk maturation, a stage during which lactic ferments selected according to the desired cheese are added to the milk to give the cheese its texture and taste; • curdling, this step consisting of allowing the milk to coagulate through the action of rennet, the milk solidifying to become curd; • the slicing or cutting of the curd, also called "curd cutting": the curd is sliced ​​into small regular cubes with a curd cutter until a grain of curd the size of a grain of wheat is obtained, this step allowing the extraction of the whey called "lactoserum" in order to obtain the future texture of the cheese; • stirring and heating; • molding: once the curd is obtained, this mixture of curd and whey is distributed and introduced into molds of varying shapes and sizes depending on the desired cheese; • Pressing, after which the curd grains are joined together and form a homogeneous paste. Pressing corresponds to the last mechanical operation of the draining process. Its purpose is to eliminate the last portions of intergranular whey and to give the cheese its final shape; • acidification; • brining, to ensure salting and develop the flavor of the cheese while lowering the water activity of the cheese and allowing rind formation; and • refining.

[0006] Thus, to manufacture these cheeses, several steps must be implemented, including molding and pressing.

[0007] In the production of pressed cheeses, particularly cooked pressed cheeses, and more specifically in the manufacture of Beaufort AOP (Protected Designation of Origin), it is required to use, for molding and pressing, a laminated wooden mold coated with a gelatin finish. The wooden mold is designed to cover a band, also called a ring, to form a specific mold that gives the Beaufort cheese its concave shape during pressing. During production, the mold is thus subjected to significant pressure and temperature stresses, particularly during the vacuum molding and pressing stages, which can last up to 20 hours.

[0008] A funcense as described above allows the different stages of Beaufort production to be carried out, but nevertheless presents a number of disadvantages.

[0009] A first drawback concerns the considerable mass of the wooden skewer which is usually used in the manufacture of Beaufort cheese, this considerable mass making the handling of the skewers by users particularly complex.

[0010] A second drawback concerns the overall resistance of the wood to mechanical stresses after several cycles of use of the wooden tenons. Indeed, the wooden tenons undergo premature wear and do not withstand the test of time. This wear causes the surface of the tenon to buckle and alters its flatness.

[0011] Furthermore, wooden funnels suffer from limited shock resistance, with shocks leading to a defect in the surface condition of the gelled coating covering the funnel, and then to problems with the washability of the damaged funnels. Description of the invention

[0012] The present invention aims to remedy all or part of these drawbacks by proposing in particular to provide a cheese mold which has a contained mass and increased mechanical resistance, in order to allow easy handling of the mold by the user during the manufacturing process, but also in order to allow reuse of the cheese mold which does not present a risk of altering the manufacturing process or the quality of the final product, and whose washability is improved.

[0013] To this end, the present invention relates to a cheese mold configured for molding and pressing pressed cheeses, and in particular Beaufort cheese, the cheese mold being made up of an upper face, a lower face and a peripheral edge, the cheese mold comprising: • a central layer made of a primary material and having a primary thickness, the central layer defining the structure of the cheese mold, • an intermediate layer made of a second material, having a second thickness and completely covering the central layer, the intermediate layer ensuring the rigidity of the cheese mold, and • an outer layer made of a third material and having a third thickness, the outer layer being intended to cover the intermediate layer, the outer layer being configured to define an external surface of the cheese mold and to be in contact with the cheese.

[0014] The cheese mold according to the present invention allows wood to be replaced by a variety of materials. This makes it possible to maintain molds with similar characteristics, particularly in terms of shape and strength, while adapting the materials to achieve a lighter weight. The mass of the mold is thus advantageously reduced, making it easier for the user to handle.

[0015] The cheese mold may also have one or more of the following characteristics, which may be taken alone or in combination.

[0016] According to one embodiment, the first, second, and third materials are distinct.

[0017] According to one embodiment, the first material has a lower density, preferably strictly lower, than the density of each of the second and third materials.

[0018] According to one embodiment, the cheese mold is substantially circular and extends around a principal axis defining a center of the cheese mold.

[0019] According to one embodiment, the cheese mold has a plurality of orifices configured to cooperate with fixing elements of a centering circle of a riser.

[0020] According to one embodiment, the plurality of orifices consists of a plurality of blind holes, that is to say, they are non-through holes. This notably allows the use of the funnel during vacuum sealing during molding. Each of the orifices is open on the side of the upper surface intended to come into direct or indirect contact with the cheese.

[0021] According to one embodiment, each of the orifices extends substantially parallel to the main axis.

[0022] According to one embodiment, the second material forming the intermediate layer is a composite material. Preferably, this composite material comprises, or even more preferably is made up of, a reinforcement and a matrix. Preferably, the reinforcement is a fibrous reinforcement, that is to say, fiber-based. In other words, the reinforcement is composed, preferably made up of, fibers. The matrix comprises, or preferably is made up of, a resin.

[0023] The composite material can be produced, for example, by lamination.

[0024] According to one embodiment, the intermediate layer is made by superimposing at least one layer of fiber and at least one layer of resin.

[0025] According to one embodiment, the fiber used for the production of the intermediate layer is a fiber offering mechanical resistance compatible with the molding and pressing of Beaufort cheese.

[0026] According to one embodiment, the fiber used for the intermediate layer is a glass fiber, or a carbon fiber, for example. Preferably, a natural fiber, preferably plant-based, will be chosen.

[0027] According to one embodiment, the upper and lower faces of the cheese mold extend substantially perpendicularly to the main axis.

[0028] According to one embodiment, the upper and lower faces of the cheese mold have a diameter that is substantially identical.

[0029] According to one embodiment, the peripheral edge extends substantially parallel to the main axis.

[0030] According to one embodiment, the peripheral edge has a substantially cylindrical shape with an axis coaxial to the main axis. The cylindrical shape preferably has a circular base.

[0031] According to one embodiment, a height of the peripheral edge, taken axially, i.e. parallel to the main axis, is greater than or equal to 16 mm, preferably greater than or equal to 21 mm, and / or less than or equal to 36 mm, preferably less than or equal to 31 mm, for example equal to 26 mm.

[0032] According to one embodiment, the diameter of the upper and lower faces is greater than or equal to 810 mm, preferably greater than or equal to 820 mm, and / or less than or equal to 850 mm, preferably less than or equal to 840 mm.

[0033] According to one embodiment, the ratio between the value of the first thickness and the value of the sum of the first, second and third thicknesses is greater than or equal to 0.74, preferably greater than or equal to 0.76, and / or less than or equal to 0.80, preferably less than or equal to 0.78.

[0034] According to one embodiment, the first material of the central layer is a material whose density is greater than or equal to 0.20 g / cm3, preferably greater than or equal to 0.90 g / cm3, and / or less than or equal to 1.50 g / cm3, preferably less than or equal to 1.40 g / cm3, for example equal to 1.38 g / cm3.

[0035] According to one embodiment, the first material of the central layer represents a volume greater than or equal to 75%, preferably greater than or equal to 80%, preferably even greater than or equal to 85% of a total volume of the cheese mold.

[0036] According to one embodiment, the orifices are positioned on an outer annular portion of the funcet, adjacent to the peripheral edge.

[0037] According to one embodiment, the orifices are distributed homogeneously around the main axis, on the annular portion.

[0038] According to one embodiment, the orifices are positioned on a circle whose diameter is less than the diameter of the cheese mold, in other words, the plurality of orifices is located at the same distance from the main axis.

[0039] According to one embodiment, the orifices are each positioned at a distance from the main axis greater than or equal to 350 mm, preferably greater than or equal to 360 mm, and / or less than or equal to 390 mm, preferably less than or equal to 380 mm, preferably equal to 371 mm.

[0040] According to one embodiment, the cheese mold has three orifices, preferably spaced 120° apart around the main axis.

[0041] According to one embodiment, the plurality of orifices is configured to cooperate with a plurality of fixing members of the riser, provided on a centering circle of the riser.

[0042] According to one embodiment, each of the orifices of the plurality of orifices has a substantially cylindrical shape.

[0043] According to one embodiment, each of the orifices of the plurality of orifices has a diameter greater than or equal to 10 mm, preferably greater than or equal to 12 mm, and / or less than or equal to 16 mm, preferably less than or equal to 14 mm.

[0044] According to one embodiment, an inner face of the orifices is covered by a layer made from the second material, and by a layer made from the third material.

[0045] According to one embodiment, the third material of the outer layer is a gelled coating suitable for food contact.

[0046] According to one embodiment, the gelled coating, also known as "gelcoat" in English, is compatible with current food standards.

[0047] According to one embodiment, the food-grade gelcoat is configured to withstand mechanical and chemical stresses during the production of a cheese such as Beaufort.

[0048] According to one embodiment, the ratio between the value of the first thickness and the value of the diameter of the cheese mold is greater than or equal to 0.021, preferably greater than or equal to 0.023, and / or less than or equal to 0.027, preferably less than or equal to 0.025.

[0049] According to one embodiment, the ratio between the height of the peripheral edge and the diameter of the upper and lower faces is greater than or equal to 0.027, preferably greater than or equal to 0.029, and / or less than or equal to 0.035, preferably less than or equal to 0.031.

[0050] According to one embodiment, the junctions of the upper and lower faces with the peripheral edge are rounded. The rounded junctions facilitate cleaning and also prevent the risk of cuts when the user handles the cheese mold. Rounded junctions with a radius of curvature greater than or equal to 1 mm, preferably greater than or equal to 3 mm, and / or less than or equal to 6 mm, preferably less than or equal to 5 mm, for example 4 mm, are chosen.

[0051] According to one embodiment, at least one of the upper or lower faces, preferably the upper face, has a surface condition configured to allow the circulation of a liquid when the associated face is covered, in particular by a curdled whey mixture.

[0052] According to one embodiment, this surface state comprises, or is constituted by, a framing.

[0053] According to one embodiment, the patterning of the upper and lower faces consists of a plurality of impressions measuring 5 mm long and 1 mm wide, each of the impressions being positioned in a staggered pattern and spaced 5 mm apart.

[0054] According to one embodiment, the relief created by the weaving helps to promote the drainage of liquid, and in particular whey, during manufacturing steps such as molding and pressing.

[0055] According to one embodiment, the relief formed by the grid has a depth, measured axially with respect to the reference axis, between a highest point and a lowest point, of between 0.2 and 0.5 mm. Such a range of values ​​represents a good compromise between a thickness sufficient to promote liquid drainage, but not so great as to impact the strength of the structure.

[0056] According to another aspect of the invention, it relates to a cheese molding device comprising at least one cheese mold as described above, and at least one belt, the upper face of the cheese mold being configured to rest on a lower end of the belt, the molding device defining an internal space.

[0057] In one embodiment, the band is made of wood. Such a band is also called a "circle" in cheesemaking jargon. The band and the bottom edge, fixed together by the riser, together form the mold delimiting an internal space to receive the curd-whey mixture during molding.

[0058] According to one embodiment, the belt is configured to form a cheese with a concave heel.

[0059] According to another aspect, the invention also relates to a method for vacuum molding a cheese comprising at least the following steps: • positioning of a mold belt on a cheese mold as described above, the upper face of the cheese mold being positioned in contact with the lower part of the belt; • fixing the mold belt by means of a riser and securing the plurality of riser fixing elements with the respective plurality of orifices of the cheese mold; • positioning of a canvas configured to cover the inside of the internal space; • molding of a curd-whey mixture in the internal space; • pressing the curd-whey mixture contained in the internal space of the mold.

[0060] According to one embodiment, the fabric is made of natural material(s), preferably plant-based material, for example linen threads. brief description of the figures

[0061] Other features and advantages of the invention will become apparent from the following description, with reference to the accompanying figures, which illustrate: • [Fig. 1]: a perspective view from above of a cheese mold according to a method of implementing the invention; • [Fig.2]: a schematic partial cross-sectional view of the cheese mold according to the method of implementation of [Fig.1]; • [Fig. 3]: An isometric perspective top view of a device molding according to the invention comprising a cheese mold according to the world of realization of [Fig.1], represented with a wooden mold and a centering circle.

[0062] For clarity, identical or similar elements are identified by identical reference signs throughout the figures. DETAILED description of a method of implementation

[0063] Figures 1 to 2 represent a cheese mold 1 configured in particular for the molding and pressing of pressed cheeses and in particular Beaufort.

[0064] The cheese mold 1 is also used during the acidification step. The cheese mold 1 is delimited by an upper face 2, a lower face 3, and radially with respect to a peripheral edge 4. In particular, the cheese mold 1 is delimited axially with respect to a principal reference axis A by an upper face 2 and a lower face 3, and radially with respect to this principal axis A by the peripheral edge 4. The distance between the upper face 2 and the lower face 3 defines the total thickness of the mold 1.

[0065] According to the embodiment as shown in Figures 1 to 3, the cheese mold 1 is substantially circular and extends around the principal axis A which defines the center of the cheese mold 1. The mold 1 thus has overall the shape of a disk with center A.

[0066] The upper face 2 and the lower face 3 of the cheese mold 1 extend substantially perpendicularly to the main axis A. The upper and lower faces 2, 3 have a diameter which is substantially identical and which is between 810 and 850 mm, and advantageously between 820 and 840 mm according to the embodiment as shown in the figures.

[0067] According to this embodiment, the peripheral edge 4 extends parallel to the principal axis A and has a cylindrical shape. The height of the peripheral edge 4 is between 16 and 36 mm, and advantageously between 21 and 31 mm, and for example 26 mm. The ratio between the height of the peripheral edge 4 and the diameter of the upper and lower faces 2, 3 is between 0.027 and 0.035, and advantageously between 0.029 and 0.033, and is for example 0.031.

[0068] According to this embodiment, as more specifically shown in [Fig. 2], the cheese mold 1 further comprises a central layer 5 made of a first material and having a first thickness. The cheese mold 1 also comprises an intermediate layer 6 made of a second material and having a second thickness, and an outer layer 7 made of a third material and having a third thickness. The first, second, and third materials of the central layer 5, intermediate layer 6, and outer layer 7, respectively, are distinct. The first material has a density that is strictly lower than the density of each of the second and third materials.

[0069] The central layer 5 defines the structure of the cheese mold 1. The first material that makes up, preferably constitutes, the central layer 5 is advantageously a The material has a lower density than traditionally used materials such as wood. To achieve this, the density of the first material in the central layer 5 is greater than or equal to 0.20 g / cm³, preferably greater than or equal to 0.90 g / cm³, and / or less than or equal to 1.50 g / cm³, preferably less than or equal to 1.40 g / cm³, for example, 1.38 g / cm³. The first material is preferably a polymer. For example, it could be an expanded foam such as polyurethane or polyethylene foam. Alternatively, or in addition, the first material could be any material with a desired density, preferably a food-grade material to ensure safety despite potential wear.

[0070] Furthermore, the first material of the central layer 5 represents a volume greater than or equal to 75%, preferably greater than or equal to 80%, and even more preferably greater than or equal to 85% of the total volume of the cheese mold 1. In this embodiment, the central layer 5 represents a volume of approximately 88% or 89% of the total volume of the cheese mold 1. This characteristic, in addition to the density of the first material of the central layer 5, illustrates the structural function of the mold 1. This makes it possible to obtain a mold 1 of standard dimensions, retaining characteristics specific to its use for molding and pressing, but with a reduced weight facilitating handling by users.

[0071] The value of the first thickness is between 15 and 25 mm, and advantageously between 18 and 22 mm, in order to create the structure of the cheese mold 1 and to serve as a support for the intermediate layer 6. Furthermore, the ratio between the value of the first thickness and the value of the sum of the first, second, and third thicknesses is between 0.74 and 0.80, and advantageously between 0.76 and 0.78. Alternatively or in addition, the ratio between the value of the first thickness and the value of the diameter of the cheese mold 1 is between 0.021 and 0.027, and advantageously between 0.023 and 0.025. Such a structural central layer 5 makes it possible to obtain a structure that is both strong and lightweight.

[0072] The intermediate layer 6 is configured to completely cover the central layer 5. The role of the intermediate layer 6 is to ensure the rigidity of the cheese mold 1. In order to guarantee the rigidity of the cheese mold 1, the second material that forms the intermediate layer 6 is a composite material made, for example, by lamination: the intermediate layer 6 is made by superimposing and alternating layers of fiber and layers of resin. This results in a composite layer having a resin matrix and a fibrous reinforcement. Of course, other manufacturing processes can be used. The fiber used for making the intermediate layer 6 is a fiber offering mechanical resistance compatible with the The molding and pressing of the Beaufort cheese. The fiber used can be, for example, fiberglass or carbon fiber. Of course, the fibers can be made of different materials. It is also understood that the reinforcement can be composed of fibers of different types. The thickness of the second layer of the intermediate layer 6, which covers and envelops the central layer 5, is approximately 2 mm.

[0073] Preferably, all the materials constituting the cheese mold 1, namely the first material, the reinforcement and matrix of the second material, and the third material, are each suitable for food contact. This ensures that, in the event of wear on one or more of the layers, there is no risk to the cheese-making process. Preferably, the reinforcement of the second material is composed of natural fibers, preferably plant-based.

[0074] The outer layer 7 is configured to completely cover the intermediate layer 6. The outer layer 7 thus envelops the intermediate layer 6, which in turn envelops the central layer 5. The outer layer 7 defines an external surface of the cheese mold 1 configured to be in contact with food products, particularly cheese. The third material that makes up the outer layer 7 is a food-grade gel coating. The gel coating, also known as "gelcoat," complies with current food industry standards. Advantageously, the gel coating is configured to withstand mechanical and chemical stresses during the various stages of cheese production. The thickness of the third layer of the outer layer 7, which covers the intermediate layer 6, is approximately 1 mm.

[0075] According to one embodiment, the outer layer 7 is divided into a lower part covering at least the lower face 3 of the cheese mold 1 and an upper part covering at least the lower face 2 of the cheese mold 1, the gelled coating constituting the upper part being a different color from the gelled coating constituting the lower part. In particular, the gelled coating constituting the lower part may be transparent, leaving the intermediate layer 6 visible from below the cheese mold 1. This facilitates handling of the cheese mold 1 by operators and avoids any confusion between the lower face 3 and the upper face 2 of the cheese mold 1, the openings 8 being located only on the upper face intended to come into contact, directly or indirectly due to the fabric, with the cheese.

[0076] The cheese mold 1 according to the embodiment of the present invention makes it possible to replace the wood traditionally used with a material whose density is lower than that of molds as known in the prior art. Thus the The mass of the cheese mold 1 is significantly reduced, which has the advantage of making it easier for a user to handle.

[0077] According to the embodiment as shown in the figures, the upper face 2 has a surface texture configured to allow the circulation of a liquid when said upper face 2 is covered, in particular, by the curd-whey mixture. The upper and lower faces 2, 3 of the cheese mold 1 may, in particular, be textured to allow the circulation of the liquid by guiding said liquid. The texture created by the texture promotes the drainage of the liquid, and in particular the whey, during the manufacturing stages. Advantageously, the liquid circulates from the center of the mold towards the peripheral edge 4 of the cheese mold 1 in order to remove excess liquid.

[0078] According to the embodiment, the junctions of the upper and lower faces 2, 3 with the peripheral edge 4 are rounded in order to facilitate the cleaning of the cheese mold 1 but also to avoid the risk of accidents by cut when handling the cheese mold 1 by the user.

[0079] According to the embodiment shown specifically in the figures, and more particularly in [Fig. 3], the cheese mold 1 comprises a plurality of orifices 8 which are configured to cooperate respectively with a plurality of fastening elements 9 for a riser provided on a centering circle 10 of the riser during one of the cheese-making stages. For example, there are three orifices 8. The three orifices 8 extend substantially parallel to the main axis A. The three orifices 8 are provided on a virtual circle whose diameter is smaller than the diameter of the cheese mold 1; in other words, the three orifices 8 are located at the same distance from the main axis A. The three orifices 8 are provided at a distance from the main axis A of between 350 and 390 mm, advantageously between 360 and 380 mm, and, for example, 371 mm. The three orifices 8 are spaced 120° apart around the main axis A.

[0080] It should be noted that in this embodiment, only the upper face 2 is provided with a screen pattern. This screen pattern is concentrated on a central concentric portion (not shown) of the upper face 2 of the cheese mold 1. This central concentric portion extends along a disk centered on the main axis A and with a diameter strictly less than the distance separating the orifices 8 from the main axis A, but greater than or equal to a diameter of the belt 11 of the molding device. The central concentric portion is surrounded by an annular zone or ring adjacent to the peripheral edge 4 and having a smooth surface or one devoid of screen pattern or reliefs. The orifices 8 are arranged so as to open onto the smooth annular zone of the upper face 2. This smooth annular surface can also be used during the molding step, in particular to create a vacuum with a draining bell.

[0081] The present invention also relates to a cheese molding device comprising at least one cheese mold 1 and at least one belt 11. The upper face 2 of the cheese mold 1 is configured to rest on a lower end of the belt 11; the molding device thus defines an internal space 12 configured to form a cheese with a concave heel. This concavity is given in particular by the shape of the belt 11, which, viewed in radial section, has a concave curved shape.

[0082] The mold's band 11 is generally made of, preferably constructed of, wood. The band 11 is held securely attached to the cheese mold 1 by means of a riser. The riser is metallic. The riser has a centering circle 10 which, in the fixed position, coaxially encircles an annular upper end of the belt 11, axially opposite the lower end of the belt 11. The fixing members 9 extend between the centering circle 10 and the cheese mold 1, to which they are fixed by anchoring tabs cooperating with the blind holes 8 of the cheese mold 1. In this way, the fixing members 9 maintain the centering circle 10 at a constant annular distance from the cheese mold 1. Furthermore, the riser also ensures the centering of the belt 11 relative to the mold 1.

[0083] In such a configuration, the belt 11 and the funcet 1, held together by the riser 9,10 form a mold delimiting the internal space 12 to receive the curd-whey mixture.

[0084] An example of a molding process, particularly under vacuum, and for pressing a cheese, here of the "Beaufort" type, is described below. The molding process includes, in particular, the following steps: • positioning of the belt 11 on the cheese mold 1, the upper face 2 of the cheese mold 1 being positioned in contact with the lower part of the belt 11; • fixing the mold belt 11 by means of the riser 9,10 and securing the plurality of fixing members 9 of the riser with the plurality of respective orifices 8 of the cheese mold 1; • positioning of a canvas configured to cover the inside of the internal space 12; • molding of a curd-whey mixture in the internal space 12; • pressing the curd-whey mixture contained in the internal space of the

[0085] Thus, after curd cutting and during stirring, heating the curd has the effect of bringing it to a cooking temperature between 53 and 56°C. Before pressing, the curd is gathered in a cloth and molded in the wooden hoop specific to "Beaufort" cheese, known as the "Beaufort hoop". This hoop particular adjustable diameter features on its inner face a circular bulge which results in the concave shape of the heel, characteristic of "Beaufort" PDO.

[0086] In summary, the cheesemaker places a Beaufort-style belt 11 onto a mold 1, which will give the concave shape to the heel of the cheese. Then, a metal riser 9, 10 is added to secure the assembly. A linen cloth is then placed and fixed inside the mold, specifically in the internal space 12, to hold the curd-whey mixture.

[0087] The step of molding the curd-whey mixture in the molding device according to the invention is preferably carried out by a vacuum racking system (not shown). Such a system makes it possible to rack a production vat (curd / whey mixture) into bells for filling cheese molds. Such a vacuum racking system is particularly suitable for molding large-diameter cheeses such as Comté, Beaufort, Emmental, etc.

[0088] More specifically, the draining assembly comprises a main tank configured to hold a mixture of curd and whey and connected to a molding assembly by a transfer circuit to transfer the curd-whey mixture to the molding assembly. Since the curd, in pieces, is not soluble in whey, the tank is equipped with a stirring mechanism configured to stir the mixture it contains so that it is as homogeneous as possible.

[0089] The molding assembly comprises a draining bell and a movable platform having a horizontal bearing surface to support the mold formed by the mold 1 and the belt 11 held together by the riser 9, 10. The draining bell includes an internal cavity configured to be closed with the movable platform in a molding position. The movable platform is configured to support the cheese mold. The draining bell is connected to a vacuum pump by a pumping circuit so as to apply negative pressure in the internal space of the internal cavity to obtain a vacuum in the internal cavity closed by the movable platform. The movable platform is thus movable between a molding position in which the movable platform closes the draining bell and a retraction position allowing access to the cheese mold by a user.

[0090] A control unit allows the vacuuming process to be regulated, including the starting and stopping of the vacuum pump, as well as the management of the pressure in the closed internal cavity of the dispensing bell.

[0091] When the vacuum pump is activated, the gas present in the dispensing bell is evacuated via the pumping circuit, and the dispensing bell is placed under vacuum. The curd-whey mixture is transferred from the vat into the dispensing bell by the suction effect induced by the vacuum in the dispensing bell, and then allows the molds to be filled with the curd-whey mixture.

[0092] Once the curd-whey mixture is in the internal space 12, the cheesemaker folds the linen cloth extending from the periphery of the mold over said curd-whey mixture, thus completely surrounding the curd-whey mixture with the cloth, then removes the extension 9,10 before proceeding to the pre-pressing and then pressing stage.

[0093] It is thus pressed for several hours, 20 hours for a Beaufort, and turned regularly by the cheesemaker.

[0094] Naturally, the invention is described above by way of example. It is understood that a person skilled in the art is able to carry out different embodiments of the invention without departing from the scope of the invention.

[0095] It is emphasized that all features, as they are apparent to a person skilled in the art from the present description, drawings and attached claims, even if in practice they have only been described in relation to other specific features, both individually and in any combinations, can be combined with other features or groups of features disclosed herein, provided that this has not been expressly excluded or that technical circumstances make such combinations impossible or meaningless.

Claims

Demands

1. Cheese mold (1) configured for molding and pressing pressed cheeses, particularly Beaufort cheese, the cheese mold (1) being composed of an upper face (2), a lower face (3) and a peripheral edge (4), the cheese mold (1) comprising: - a central layer (5) made of a first material and having a first thickness, the central layer (5) defining a structure of the cheese mold (1), - an intermediate layer (6) made of a second material and having a second thickness and completely covering the central layer (5), the intermediate layer (6) ensuring the rigidity of the cheese mold (1), and - an outer layer (7) made of a third material and having a third thickness, the outer layer (7) being intended to cover the intermediate layer (6),the outer layer (7) being configured to define an external surface of the cheese mold (1) and to be in contact with the cheese.

2. Cheese mold (1) according to claim 1, characterized in that the first, second, and third materials are distinct.

3. Cheese mold (1) according to claim 1 or 2, characterized in that the first material has a lower density, preferably strictly lower, than the density of each of the second and third materials.

4. Cheese mold (1) according to any one of the preceding claims, characterized in that it is substantially circular and extends around a principal axis (A) defining a center of the cheese mold (1).

5. Cheese mold (1) according to any one of the preceding claims, characterized in that it comprises a plurality of orifices (8) configured to cooperate with fixing members of a centering circle (10) of a riser, the orifices (8) each preferably extending substantially parallel to the main axis (A).

6. Cheese mold (1) according to any one of the preceding claims, characterized in that the second material forming the intermediate layer (6) is a composite material.

7. Cheese mold (1) according to claim 6, wherein the intermediate layer (6) comprises, preferably is made up of, a reinforcement, for example a fibrous reinforcement, and a matrix, for example a resin.

8. Cheese mold (1) according to any one of the preceding claims, wherein the upper and lower faces (2, 3) of the cheese mold (1) extend substantially perpendicularly to the principal axis (A) and in that the upper and lower faces (2, 3) have a diameter which is substantially identical.

9. Cheese mold (1) according to any one of the preceding claims, characterized in that the diameter of the upper and lower faces (2, 3) is greater than or equal to 810 mm, preferably greater than or equal to 820 mm, and / or less than or equal to 850 mm, preferably less than or equal to 840 mm.

10. Cheese mold (1) according to any one of the preceding claims, characterized in that the ratio between the value of the first layer and the value of the sum of the first, second and third layers is greater than or equal to 0.74, preferably greater than or equal to 0.76, and / or less than or equal to 0.80, preferably less than or equal to 0.

78.

11. Cheese mold (1) according to any one of the preceding claims, characterized in that the first material of the central layer (5) is a material having a density greater than or equal to 0.20 g / cm3, preferably greater than or equal to 0.90 g / cm3, and / or less than or equal to 1.50 g / cm3, preferably less than or equal to 1.40 g / cm3, for example equal to 1.38 g / cm3.

12. Cheese mold (1) according to any one of the preceding claims, characterized in that the first material of the central layer (5) represents a volume greater than or equal to 75%, preferably greater than or equal to 80%, preferably still greater than or equal to 85% of a total volume of the cheese mold (1).

13. Cheese mold (1) according to any one of the preceding claims, characterized in that the third material of the outer layer (7) is a gelled coating suitable for food contact.

14. Cheese mold (1) according to any one of the preceding claims, characterized in that the ratio between the height of the peripheral edge (4) and the diameter of the upper and lower faces (2, 3) is greater than or equal to 0.027, preferably greater than or equal to 0.029, and / or less than or equal to 0.035, preferably less than or equal to 0.

031.

15. Cheese mold (1) according to any one of the preceding claims, characterized in that at least one of the upper or lower faces (2, 3), preferably the upper face, has a surface condition having a weave, the weave being configured to allow circulation of a liquid when the associated face is covered, in particular by a curd whey mixture.

16. Cheese mold (1) according to the preceding claim, characterized in that a relief formed by the weaving has a depth, taken axially with respect to the reference axis, between a highest point and a lowest point, is between 0.2 and 0.5 mm.

17. Cheese molding device characterized in that it comprises at least one cheese dipper (1) according to any one of the preceding claims, and at least one belt (11), the upper face of the cheese dipper (1) being configured to rest on a lower end of the belt, the molding device defining an internal space (12).

18. A method for vacuum molding a cheese, characterized in that it comprises at least the following steps: - positioning a belt on a cheese mold according to any one of claims 1 to 16, the upper face (2) of the cheese mold (1) being positioned in contact with the lower part of the belt (11); - fixing the mold belt by means of a riser (9, 10) and securing the plurality of fixing members (9) of the riser with the respective plurality of orifices (8) of the cheese mold (1); - positioning a fabric configured to cover the inside of the internal space (12); - molding a curd-whey mixture in the internal space (12); pressing the curd-whey mixture contained in the internal space of the mold (11).

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