Information
Square Cheesemaking Mould 500 g: Perfect for homemade feta cheese
Turn your kitchen into a real micro-dairy! This high-quality cheese mould is specifically designed with a practical, square profile. This makes it absolutely brilliant when making cheeses that are traditionally cut into cubes - such as a classic Greek feta cheese! With a solid capacity of up to 500 grams, you can also make large and beautiful blocks of fresh cheese, rennet cheese, and ricotta that will feed the whole family.
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Holds up to 500 grams
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Perfect for feta and fresh cheese
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Smart feet and drainage holes
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Food-safe durable plastic
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Making cheese at home gives you 100% control over the ingredients. You choose the best milk yourself, and you completely avoid artificial additives and preservatives. The mould is cast in a very robust, white plastic that is completely free of dyes, so you can safely leave the cheese to drain and press. The thoughtful construction with drainage holes and small feet makes the work tidy, hygienic, and incredibly easy.
Are you making a firmer cheese that needs some pressing? The square design makes this mould ideal for use in a wooden cheese press! You can also use two identical moulds together, turning one upside down to act as a perfectly fitted pressing lid for the curd. This gives your cheese an incredibly professional and even result on all sides.
Features
- Practical shape: The square design (11 x 11 cm) makes it very easy to portion out perfect cubes of the cheese afterwards.
- Optimal drainage: Equipped with precise openings around the entire mould, allowing the whey to freely drain out of the curd.
- Smart feet: The mould stands on small feet that lift it off the surface, ensuring that the finished cheese does not stand in the whey.
Specifications
| Product | Square Cheesemaking Mould |
| Capacity | Up to 500 g of finished cheese |
| Internal dimensions (approx) | 11.0 cm x 11.0 cm x 8.5 cm |
| External dimensions | 11.6 cm x 11.2 cm x 8.9 cm |
| Material | Food-safe, dye-free plastic |
FAQ Frequently Asked Questions
Why is it important that the mould has feet?
When the cheese drains and is pressed, whey (an excess, yellowish liquid) will flow out. Because the mould stands on feet, the whey will drain away from the mould instead of the cheese standing and "bathing" in the liquid. This is critical for getting a firm and durable cheese.
Can I mix spices into the cheese?
Yes, that is what is so fantastic about making fresh cheese! Feel free to mix herbs, fruit pieces, or our dried wild garlic directly into the curd before filling it into the mould. This way, you get your very own, unique signature cheese.
