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Cheese Presses & Shaping Molds

The devices used to shape cheese are called molds or hoops. Many cheeses can be recognized by their shape and size alone. Often the shape of the cheese comes from regional traditions and/or interpretations of the same cheese. Gouda is a perfect example with its distinctive rounded edge and slightly bulging top and bottom. The small but identically shaped versions are recognized worldwide as Baby Gouda. The flavor and texture of Gouda is not dependent on the physical characteristics and can be produced in many shape and size without noticeable loss of character.

No piece of cheesemaking equipment is more misunderstood than the cheese press. The name implies a purpose rather than a process. When you hear cheese press you may envision a machine resembling a wine press. That leads to thoughts of using brute force to wring the whey out of cheese curds. It is just not like that. Pressing cheese is more about squeezing than it is squishing. The application of pressure on fresh curds is called pressing and the process will cause some liquid to be pushed out from between pieces of curd. This is good; however, it is not the sole reason for pressing. For the cheese press to work most of the free whey must already be drained off the curds.

7-1/2 in. diameter by 3-3/4 in. deep. Capacity 80 oz.

This pressing system has the capacity to press curd from 3 to 4 gallons of milk with constant pressure and without the need for regular adjustments. The simple design of only two working parts is easy to use and cleans up in a snap. Includes draining basket and follower. Pressing weight range of 0 to 50 lbs.

See: How To Press Cheese for complete instructions on using a cheese press.

Tomme Press Basket 6" $11.95
5-1/2 in. diameter by 3-1/4 in deep. Capacity 40 oz

3-3/4 in. diameter by 2-3/4 in. deep. Capacity 16 oz.

Traditional Gouda shaped cheese molding press makes 4 inch round by 1-1/2 inch thick baby Gouda wheels. The mold comes with cheese cloth. Recipe is not included.

Camembert Cheese Mold $19.95
4-1/4 in. diameter by 4-1/4 in. deep. Capacity 32 oz.

Saint Marcellin Cheese Mold $5.95
3-1/4 in. diameter by 3-1/4 in. deep. Capacity 16 oz.

Goat Cheese Mold $4.95
3 in. diameter by 3-3/4 in. deept. Capacity 10 oz.

10 disposable plastic baskets

This basket replicates the identical impressions on your cheese as the traditional straw baskets. Although they are inexpensive enough to be disposable, with proper care they can be used over and over again. Size is 5 inch diameter by 3-1/2 inches high.

2 inch closed bottom x 2-1/2 inch open top x 10-1/4 inches deep

A one gallon batch of fresh cheese will require the use of two St. Maure draining molds.

The traditional log shaped Chevre is produced by draining the curd using tall cylindrical molds named Saint Maure. As the cheese drains and shrinks it is formed into short logs of about 2 inches in diameter by 4 inches long. Once formed, the cheese may be consumed fresh or allowed to ripen briefly and may develop a bloomy surface mold by the addition of Penicillium Candidum to the milk.