Information
Round Cheese Mold Browin 250 g: The Mold That Completes Your Home Dairy
An evenly shaped, firm round of cheese starts with the right mold. This cheese mold from Browin holds approximately 250 grams of finished cheese, and the drainage openings in the base and sides release the whey efficiently while the curd settles. The result is a neat, round cheese in a perfect household size, whether you are making fresh white cheese, a herbed farmhouse cheese or a rennet cheese destined for further maturing.
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Efficient whey drainage
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Perfect size: approx. 250 g cheese
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Food-grade plastic, dye free
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Smooth surface, easy to keep clean
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The mold is made from resilient, transparent plastic approved for food contact and completely free of dyes. The smooth surface reduces the risk of bacteria settling and makes the mold easy to clean between batches. Because the plastic is transparent, you can watch the curd settle and see exactly how much whey remains. With several molds of the same size you can divide one batch into several even cheeses that mature at the same rate.
Start pressing lightly and increase the weight gradually. If you press hard from the start, the surface closes up and the whey gets trapped inside the cheese. Clear whey dripping from the drainage holes is the sign that the pressure is right.
Features
- Drainage openings: Openings in the mold lead the whey out evenly, giving the cheese a firm, fine texture.
- Versatile use: Suitable for soft fresh cheese, rennet cheese and cheeses that are pressed and matured further.
- Safe material: Food-approved, transparent plastic without dyes, made for repeated use.
How to use
- Place the mold on a rack or a slightly tilted tray so the whey can drain freely.
- Fill the mold with curd, preferably in stages, pressing lightly between each addition.
- Let the whey drain, and press with a light weight that you increase gradually until the cheese is firm.
- Turn the cheese carefully out of the mold, then salt it or place it in brine according to your recipe.
Specifications
| Product | Cheese mold |
| Brand | Browin |
| Shape | Round |
| Capacity | Approx. 250 g cheese |
| Inner dimensions | Diameter 8.0 cm, height 7.2 cm |
| Outer dimensions | Diameter 8.4 cm, height 7.4 cm |
| Weight | 13 g |
| Material | Food-approved, transparent plastic without dyes |
| Item number | 411322 |
FAQ Frequently asked questions
Do I need cheesecloth in the mold?
For soft fresh cheese you can fill the curd straight into the mold, the drainage openings do the job. If you are pressing a firmer rennet cheese with a weight, a thin cheesecloth in the mold gives more even drainage and a smoother surface.
How much milk do I need for a 250 g cheese?
Expect around 2 to 2.5 litres of milk for the approx. 250 grams the mold holds. The yield varies with the cheese type, the fat content of the milk and how much whey you press out.
Can I press the cheese without a cheese press?
Yes. Place a lid or a small disc that fits inside the mold and put a weight on top, for example a water-filled jar. Start with light pressure and increase gradually until the whey stops dripping.
How do I clean the cheese mold?
Rinse the mold in cold water right after use, then wash it in warm water with a mild detergent. Avoid scouring pads that leave scratches where bacteria can settle, and let the mold air dry completely before the next batch.
