Stamp for effecting the phase, in cheesemaking, of forming cheese with cooked or semi-cooked paste, in which are included: formation of the curd, the elimination of an optimal portion of the whey which remains there and the formation of a light initial crust

Stamp for effecting the phase, in cheesemaking, of forming cheese with cooked or semi-cooked paste, in which are included: formation of the curd, the elimination of an optimal portion of the whey which remains there and the formation of a light initial crust.The more complete stamp offering a maximum degree of utility is constituted by a cylinder of fixed diameter and a cover provided with a pneumatic thruster.The surface of the base, of the cylinder and of the cover which are in contact with the curd are filters because provided with numerous very small holes, and for avoiding the surface of the curd becoming rough.Such holes enable both the outflow of the excess whey and the passage of air which is necessary to form a light crust on the whole surface of the mould.In order to obtain the maximum uniformity of outflow of the whey and also a fuller contact of the mould with the air surrounding the stamp, this is periodically caused to rotate through a suitable angle around its principal axis.