The moulding stage has two purposes. First, to transform the molten Mozzarella / pizza cheese curd into blocks in the desired shape, typically a 2.5 kg block (Europe) or a 20 lb. (US). Second, to cool the block and produce a firm outer layer that is stable for brining and/or packaging.
A rotary carousel is used for moulding and cooling the Mozzarella / pizza cheese curd. The cheese block is cooled by water circulating through the mould water jacket without any contact between the product and chill water. This normally takes around 10 minutes.