Author Topic: small reblochon pressing?  (Read 262 times)

Offline mbox

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small reblochon pressing?
« on: March 08, 2013, 09:17:59 AM »
As i am making now French Cheeses for 2 French Restaurants  :) i was asked to make smaller Reblochons( for better portioning) in the same size of Camembert ( 10cm /4inch) ...i am currently making them and about to rennet them....but i completely forgot that they should be pressed ...but i don't have anything for pressing and besides i use the camembert hoops to make them . So , my question how would be the outcome if i did not press it but just keep turning it and drain it ?
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Offline mbox

  • Life is good - Cheese makes it better!
  • Mature Cheese
  • ****
  • Location: Thailand
  • Posts: 136
  • Cheeses: 5
    • >>>Heaven On Cheese<<<
Re: small reblochon pressing?
« Reply #1 on: March 08, 2013, 10:56:39 AM »
As i am making now French Cheeses for 2 French Restaurants  :) i was asked to make smaller Reblochons( for better portioning) in the same size of Camembert ( 10cm /4inch) ...i am currently making them and about to rennet them....but i completely forgot that they should be pressed ...but i don't have anything for pressing and besides i use the camembert hoops to make them . So , my question how would be the outcome if i did not press it but just keep turning it and drain it ?
As always i thank you for your valuable Feedbacks,

mbox

i guess i found a solution to do the pressing - hope it works out as pictured in my head :-)