Stable wooden cheese press

Make perfectly pressed cheeses effortlessly at home with this stable, well-built cheese press. While other cheese presses tend to fall over, our well-built cheese press is very stable.

About this cheese press

Are you looking to make perfectly pressed cheeses without any hassle? Look no further! This well-built and stable press makes it easy for cheesemakers of all experience levels to make beautiful, evenly pressed cheeses with minimal effort, at home.  It boasts a sturdy construction wooden construction that provides even pressure on your cheesesevery time – letting you create each batch beautifully. Plus, its lightweight design makes it easy to lift and store whenever you need.

What cheeses can be pressed with this cheese press?

Perfect for making Gouda, Cheddar, Parmesan, Emmethaler and many more pressed cheeses.

Benefits of our cheese press

• Easy to use: produce evenly pressed cheeses
• 

  A standard cheese press with a small, unstable base

  Stable and well built. A big advantage of this press over others is that it is very stable, thanks to the large base. Other presses sometimes fall over due to the weight you hang on them. This one absolutely will not. For comparison: you can check the image on the right from a standard press with a small, unstable base.

• The lever also means you need relatively little weight. The lever increases the pressure by 2.8. So if you hang 1 kg on it, the pressure on the cheese is 2.8 kg. You can use many types of weights, from filled wine bottles to fitness weights.
• Durable: made from wood and metal- nothing plastic!
• Robust frame
• Ergonomic handles

How does a cheese press work?

A manual wooden cheese press applies consistent pressure to curds. The most important goal is a “closed texture” or “firm rind.” This indicates that the cheese has a solid, well-formed outer layer that protects the interior during aging. Pressing cheeses improves their texture, firmness, and shelf life by reducing moisture content, preventing spoilage, and creating a uniform shape essential for aging and developing the cheese’s flavor. The press consists of a wooden frame, a pressing board, and a lever for applying weight efficiently. By hanging weight on the lever the pressure gets increased x 2.8. So a cheese press using a lever requires much less weight to work.

How do you press cheese?

After creating the curds (the basic cheese making process),  the curds are usually wrapped in cheesecloth, and placed in a mold within the press. By adjusting the weight, pressure is exerted on the curds, compacting them, removing excess moisture and shaping the cheese. Usually, te cheeses are turned once or twice. The time and pressure depends on the type and size of the cheese.

After pressing: how do you store cheese?

After the pressing, most pressed cheeses are then salted in a brine or sometimes rubbed with salt. Following salting, the cheese is allowed to air dry, which helps form a protective rind and further reduces moisture content. Next comes the important aging, or affinage, stage. During this phase, the cheese is stored in a controlled environment to mature. Generally, these are cool and humid to ensure an even and slow ripening. As these cheese ages, enzymes and bacteria work to transform the texture and flavor, developing the cheese’s unique characteristics. This can take a few weeks up to sometimes to 2 years!

Features of this cheese press:

• Base 40 x 23 cm, height 50 cm.
• For cheese moulds with a maximum diameter of 17 cm.
• Weight: 2,5 kg

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.