Moulds can be on the surface of cheese or be developed internally. Surface moulds are the result of cheese being treated with the Penicillium candidate spore; internal moulds are created by the introduction of Penicillium glaucum or Penicillium roqueforti spores both to create blue veined cheeses. Certain French goat milk cheeses develop a natural bluish surface mould and some of the newer double creme cheeses have both a surface mould and an internal mould e.g. Blue Castello, Bavarian Blue, Duet.

Containers of various sizes and shapes according to the variety of cheese, into which the milled curd is placed before pressing.

Use of penicillium candidate results in exterior mould while penicillium glaucum or roqueforti create internal moulds used to create blue vein.

Implements of different shapes, sizes, width etc. as required for the process of cooking, baking or setting of food items in a desired shape in which it is set or cooked.

also jelly moulds, a set of fifty or so light gray porcelain molds in fifteen shapes and several sizes, very high quality and trademarked, special because inner and outer surfaces were essentially duplicated.

psychic, See Plastics.

The patterns by which the frames of a vessel are worked out.