Author Topic: What about this Dutch press?  (Read 2548 times)

Offline drifterdon

  • Young Cheese
  • **
  • Location: Black Diamond, Washington
  • Posts: 12
  • Cheeses: 0
  • Default personal text
Re: What about this Dutch press?
« Reply #15 on: January 17, 2013, 07:03:36 PM »
Thanks Al,
I like the fact it is made of Maple.

Offline cowboycheese

  • Medium Cheese
  • ***
  • Location: Centennial CO - USA
  • Posts: 80
  • Cheeses: 4
  • Cheese and Hard Cider
Re: What about this Dutch press?
« Reply #16 on: January 24, 2013, 03:46:06 PM »
I've got one of those to and it seems to work great. My last cheddar didn't knit well but I think that is more due to not keeping my curds hot enough into the first press. I guess that means I'll have to make some more - rats, all I need is more cheese. All the other cheeses I've pressed in it didn't need a freight train to sit on them have come out quite well. No leaning towers of cheesa.

BTW - the press maker at http://cabarrusfarms.com has changed out the tray to poly and the follower will follow. I have had problems with whey drying on the wooden tray and cleaning it well enough to my standards wasn't working out so well so I think the switch to poly is best. It is a very sturdy press for the $ IMHO.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,131
  • Cheeses: 38
Re: What about this Dutch press?
« Reply #17 on: January 24, 2013, 04:11:07 PM »
I was fortunate enough to have a tupperware rectangular container about 3 inches high the same size as the board so I placed my mold into that, sitting on the board, and it held the whey.

Offline Al Lewis

  • Old Cheese
  • *****
  • Location: Port Orchard Washington
  • Posts: 1,131
  • Cheeses: 38
Re: What about this Dutch press?
« Reply #18 on: January 31, 2013, 07:49:33 PM »
Okay, I did this to make your choice a bit easier.   http://cheeseforum.org/forum/index.php/topic,10906.0.html