This is a versatile 1kg hard cheese mould It designed for pressing all sorts of hard cheeses such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental.
1 kg hard cheese mould | for pressed cheese
This is a strong, thick-walled mould for hard-pressed cheeses. It designed for pressing all sorts of hard cheeses such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental. This mould is made from high-quality food-grade polypropylene. The mould has a smooth surface (making the cheese easy to remove). The bottom and follower have round edges for a typical cheese shape.
The mould has 8 holes in the bottom and 32 holes in the wall for draining off the whey. It has a solid ring leg of 4 mm high at the bottom fear easy whey draining. It can fit up to 1,2 liters.
Applications for this multifunctional cheese mould
✅ All hard pressed cheeses such as Gouda, Parmigiano, Grana Padano, Pecorino, Cheddar, Gruyere, or Emmental
✅ Pressed vegan cheeses
✅ Any other pressed cheese you can think of..
- Cheese weight: up to 1 kg
- Volume: 1,2 l
- Follower for pressing included
- 8 holes in the bottom and 32 holes in the wall
- Size: outside diameter – 15,8 cm, inside diameter: 14,5 cm, height: 9,1 cm
Suggested reading on making your own cheese
- Home Cheese Making, 4th Edition: From Fresh and Soft to Firm, Blue, Goat’s Milk, and More; Recipes for 100 Favorite Cheeses
- Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses [A Cookbook]
Buying a hard cheese mould?
Order your cheese mould at startercultures.eu, the European webshop for all your fermentation needs. By Meneer Wateetons, renowned Dutch fermentation expert and author. Order on weekdays before 3 pm and we’ll ship the same day. Questions on the usage of the cheese mould? Ask them in our chat, we’re here to help!
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.