Round Cheese Mould 13x13x13.5 cm | 1000 g

Round cheese mould 1000 g: the size that stands up to long ripening

The curd is ready, the whey is drained, and there you stand with a lump that is supposed to become a cheese. The mould does the rest of the work. It presses the curd together, gives the cheese a surface it can ripen with, and lets the last whey drain away instead of pooling underneath. This large round mould holds up to 1 kilo of finished cheese.

The mould is made from food grade plastic with no added colourants, so it gives off neither colour nor taste to the cheese. The round design is seamless with no sharp corners, which makes it easy to clean properly. Holes in the wall and base let the whey out, and the feet lift the mould clear of the liquid draining off.

Features

• Efficient drainage: Holes in the wall and base let the whey run freely away during pressing.
• Feet that raise the mould: The mould stands above the drained whey, so the underside of the cheese stays dry.
• Food grade plastic: Colour free plastic with no sharp corners, safe for long contact with food.
• Long life: Takes washing and repeated use, and cleans up completely.

How to use

1. Scald the mould in boiling water before use.
2. Line the inside with a cheesecloth if you want a completely smooth surface.
3. Fill the curd into the mould while it is still warm.
4. Set the mould on a draining surface and let the whey run off.
5. Turn the cheese in the mould after a few hours so it drains evenly from both sides.
6. Take the cheese out, salt it, and let it dry before ripening or serving.

Specifications

FAQ Frequently asked questions