Blockmoulds Form follows function! Blockmoulds have a great deal of influence over the shape, dry matter content and final weight of the cheese. Therefore, the mould development program at ALPMA has a particularly high value placed on it. Extensive testing at customers premises is often the only way to find the suitable form. The arrangement and draining properties of the holes and grooves are decisive. Tenths of millimeters can be critical here! The use of food quality synthetic materials permits a full range of design options. From the improvement of traditional moulds to the correct marketing of new applications plus logos. The special construction of ALPMA blockmoulds is a major factor in preventing whey from the upper cheeses dripping onto the lower ones while they are draining. The blockmoulds are easily stacked. Thanks to the special locating devices, even high stacks remain stable. The flue effect deliberately achieved inside the stack results in even temperature distribution. The bases of the moulds are structured so that they are identical on both the upper and lower surfaces. This means that when the cheese is turned, the mould retains the same drainage characteristics. As the curd is in direct contact with the mould for a long time, this brings particular challenges to meeting the highest standards of hygiene and cleaning of the moulds. The synthetic materials used by ALPMA meet all the food production guidelines set down by American directives.