Semi-hard cheeses are characterized by moderate pressing and controlled syneresis, which result in an intermediate moisture content and an elastic, cohesive texture. In this family, the most widespread format worldwide is the Euroblock: the rectangular mold with straight edges—in whole blocks or divided into bars—which serves as the industry standard for Gouda, Edam, Tybo, Maasdam, Tilsit, Havarti, and other semi-hard cheeses intended for portioning into slices, cubes, or grated cheese. Its standardized geometry optimizes stacking, automated pressing, and cutting with minimal shrinkage. In Kual molds, the grid (the internal ribbing) directs drainage and shapes the rind, while microperforation—diameter, geometry, and hole density—regulates whey drainage while retaining the fine particles under moderate pressure gradients. The dimensional stability of the engineering thermoplastic—FDA and Codex Alimentarius certified, inert to fermentation acids and CIP washing, non-porous, and biofilm-inhibiting—maintains a constant geometry, an essential condition for serial cutting. Available in Euroblock format Euroblock for all these varieties—and in specific molds for Tybo, Chanco, Prato, Tilsiten, Emmenthal, Gouda, Fontina Gruyere.