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Half Sphere Cheese Mould 10 cm | 250 g

Half sphere cheese mould for up to 250 g. Gives a domed fresh cheese that turns out neatly onto a plate.

39,-

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Item No.: 2459
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Information

Half sphere cheese mould 250 g: the dome that turns fresh cheese into a centrepiece

Most cheese moulds give you a cylinder or a square. This one gives a half sphere, and that is a bigger difference than it sounds. A domed fresh cheese turns straight out onto a plate, stands steady on its own and needs no garnish to look finished. The mould holds up to 250 grams of cheese.

Domed result
Up to 250 g of finished cheese
Whey drainage holes
Food grade plastic

The mould is made from food grade plastic with no added colourants, so it gives off neither colour nor taste to the cheese. The half sphere interior is completely seamless, with no corners for curd to lodge in, which makes it both easy to clean and easy to release the cheese from.

Pro tip!
Mix herbs and spices into the curd before you fill the mould, not afterwards. Finely chopped chives, dill, garlic or coarsely ground pepper spread evenly through the whole cheese, and when you turn the dome out onto the plate you see the herbs cut through the surface. Roll it in dried herbs at the end for contrast.

Features

  • Dome shape: Gives a half sphere cheese that stands steady on the plate with no support.
  • Efficient drainage: Holes let the whey out while it drains.
  • Seamless interior: No corners for curd to stick in, and easy to release the cheese.
  • Food grade plastic: Colour free plastic, safe for long contact with food.

How to use

  1. Scald the mould in boiling water before use.
  2. Mix any herbs and spices into the curd.
  3. Fill the curd into the mould while it is still warm and press it down lightly.
  4. Set the mould to drain until the whey has run off.
  5. Turn the cheese out onto a plate and chill it before serving.

Specifications

Product Half sphere cheese mould
Capacity Up to 250 g of finished cheese
Diameter 10.0 cm
Height 4.8 cm
Material Food grade, colour free plastic
Best suited to Fresh and soft cheeses

FAQ Frequently asked questions

Which cheeses suit a half sphere mould?

Fresh and soft cheeses that are not pressed hard. The dome is built for drainage and shape, not for the pressure a firm aged cheese needs. For pressed cheeses use a cylindrical mould with feet.

How much milk do I need?

For 250 grams of fresh cheese count on around one and a half to two litres of milk. Fresh cheese gives a far higher yield than firm cheese, because it keeps most of its moisture.

How do I get the cheese out cleanly?

Let it finish draining and chill for a few hours first, so it firms up. Put a plate over the mould, turn the whole thing upside down in one movement and lift the mould straight off.

How do I clean the mould?

Rinse in cold water first, never hot, because hot water coagulates the milk proteins and sets them in the holes. Then wash with detergent and scald with boiling water before the next use.

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