Moving Curds To Molds - Scoop Options?

[Alice in TX/MO]

You guys who are making bigger cheese....  What are you using to scoop the curds from the vat to the mold?  A 1/2 cup ladle is waaay slow.

[Cheese Head]

When I used to make Camemberts I used a standard half sphere round kitchen soup ladle, about 3.5" diameter.

For larger batches like today's 8 US gallon two Goudas I used a standard plastic and nylon mesh kitchen sieve, about 6" diameter, works fast enough for me plus when down to the end of my stockpot vat I can pour the remaining curds and whey through it to catch the remaining curds.

[MrsKK]

I make five gallon of milk batches of cheese, so initially I use a small saucepan - I think it holds about four cups.  As I get lower into the kettle, I switch over to using my skimmer, which is about four inches across and perforated with holes throughout.