Cheese Ripening Mat 25 x 25 cm | Draining and Ageing

Cheese ripening mat 25 x 25 cm: air on every side of the cheese

A cheese lying straight on a shelf ripens unevenly. The top and sides dry as they should, while the underside sits in its own moisture and turns clammy, flat and a favourite spot for unwanted mould. This mat has an open structure that lifts the cheese a few millimetres and lets air circulate all the way round.

The mat is 25 x 25 cm and only 1 mm thick, so it takes up no space and can go on shelves, worktops, in draining trays or straight into the fridge. If you need it in a tight cheese box or under a small fresh cheese, simply cut it down to size with an ordinary knife or scissors.

Features

• Open structure: Lifts the cheese so air reaches the underside too.
• Even drainage: Whey runs freely away instead of pooling under the cheese.
• Cuts to size: Trim it down to what you need with a knife or scissors.
• Easy to clean: Hard wearing material that washes and sanitises between cheeses.

How to use

1. Lay the mat on the shelf, the worktop or in the fridge.
2. Cut it down if you need a smaller format.
3. Set the cheese in the middle of the mat after pressing and salting.
4. Turn the cheese daily for the first weeks and move it to a clean spot.
5. Wash and dry the mat between cheeses.

Specifications

FAQ Frequently asked questions