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  • Cheese Press
  • Food Grade 304 Stainless Steel
  • Reinforced Base
  • Washable Cheese Cloth

Two & Six Gallon Milk Capacity Cheese Press (22.7 liters)

$220.00 $169.97
(You save $50.03)

Product Description

Two and six gallon capacity cheese press for the at-home cheesemaker. This press includes two sets of hoops and followers, will work when using either up to 2 gallons(7.5 liters) of milk or up to six gallons (22.7 liters) of milk. 

Washable cheese cloth/grade 50 or 60 (a $9.97 value) is included. This press will produce a cheese up to 6 lbs.(2.7kg). or up to 4 lbs.(1.8kg).


Click here to get all the specific details on this press.


The amount of curds one can ladle into the hoop is based on the moisture content of the curd. 

                                                                  2 gallon hoop                 6 gallon hoop
Minimum amount of curds(gallons):                    1                                    2.5
Maximum amount of curds(gallons):       2.5(low moisture)           6(low moisture)
One gallon is 3.78 liters. 


Six inch hoop: Inside Diameter: 6 inches (152 mm)Height: 8 inches (203mm). 

Four inch hoop: Inside Diameter: 4 inches (100 mm) Height: 8 inches (203 mm).


Proudly Made in the USA.

Something Special From Wisconsin

Cheese press diagram.

Cheese press instructions.


Shipping included in the continental USA.  Alaska, Hawaii, Puerto Rico, international shipping available.

Other Details

Short Description:
This easy to use cheese press is great for pressing homemade cheese. Includes two and six gallon capacity options. Food grade, stainless steel press and reinforced base for sturdy construction.

Product Reviews

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  1. I like it!

    Posted by Unknown on 13th Feb 2013

    I recently purchased this cheese press and so far I really like it. The only thing I wish is that there was an easier way to tell how many pounds of pressure are being applied. However, I think that as I use it more I'll get a better feel for it. I made a pressed dill havarti and it came out great.

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