CHEESE PRESSES AND MOULDS
For some fresh cheeses you do not need a mould (form) – you can just drain your curds through cheesecloth and have fresh cheese. Think Ricotta, Cream Cheese, even Mozzarella where you’ll form the cheese by hand.
For other fresh or short aged cheeses you will want to form the curds into a traditional shape using the right CHEESE MOULDS. Think FETA (square), Camembert / Brie, or Blue Cheese for example where cheese moulds hold the shape as the cheeses form.
To make hard, aged cheeses (think Cheddar, Colby, Gouda, Pepperjack, etc) you’ll need to invest in a high quality CHEESE PRESS and you’ll need the right CHEESE MOULDS to form the cheeses that will also fit under the press.
We have a full array of food grade Cheese Moulds to form your cheeses. Some moulds include a ‘Follower’ or ‘Lid’ which is used to press down and compact the curds either with a light weight for some cheeses or using a CHEESE PRESS to apply pressure down onto the curds inside the cheese mould with calculated weights and times.
The Cheesemaker offers the best in Cheese presses with our HARDWOOD DUTCH STYLE Cheese Presses- either the standard version or the Pro-Series. These presses will last you a lifetime of cheese making, are easy to use, handsomely built and take up very little space in your kitchen or pantry! Our Hardwood Dutch Presses allow you to accurately calculate the pressure you are applying to your cheese curds per the recipe you are working with, and include a custom draining tray allowing whey to drip off the press directly into the sink.
Need advice on which CHEESE MOULDS you should consider, and whether or not you might want to invest in one of our HARDWOOD DUTCH STYLE CHEESE PRESSES?
Give us a call! 877-424-3393