Actually they advertise 480,000 products a lot
Love a detective story . . . when I search on plastic mesh my first choice is mesh style:
- Woven - Not good as will come undone and not very sanitary as milk material get trapped in where threads touch.
- Knitted - Not good, same as Woven.
- Molded Mesh - Good.
- Round Hole Perforated - Good.
Click on Round Hole Perforated, scroll down to bottom price list, smallest diameter hole is 0.094", cheapest is 32" x 48" sheet for USD34.33, hole probably not small enough as will leave heavy pattern on cheese.
Clicked back and clicked into Molded Mesh
, scrolled down to bottom, sold off roll by lineal foot @ USD1/foot and up, lots of choice, probably what Carter ordered. Decision, what material type:
- Polyethylene - Non-toxic, non-conductive, and won't corrode or rot. Strong, lightweight, and flexible.
- Polypropylene - Prevents bacteria build-up. Chemically resistant, and nontoxic.
- PTFE - Use for high-temperature applications. Provides good chemical resistance and meets FDA regulations for food contact.
I think all 3 are good for low temp food grade applications, PTFE is expensive, Polyethylene is mostly black, Polypropylene is all white, choice?
Decision, Joint Thickness, bigger is better as stiffer so bend less and for me I'd lose less curds out side.
Decision, Strand thickness, bigger is better as stiffer, but if less than Joint Thickness on one side would aid in drainage, but if thicker on both sides then uneven cheese surface.
Decisions, Strand Size Width+Temp, not important; Sheet Width+Color, personal decisions.
Decision, Diamond Size, this is important, I'm thinking smaller, but not too small otherwise like Carter said in another thread, even water wouldn't pass due to surface tension - capillary forces, smaller choices are:
The bolded ones are the two I think Carter ordered in Polyproplene, correct? Waiting to hear how they work out . . .
I currently have two sizes I bought from DairyConnection.com
, both white, both Molded Mesh, both square holes:
- "Course" I just measured is ~0.1" x 0.1" squares, it's nice and stiff but leaves a very course pattern on my Camemberts.
- "Fine" I just measured is ~0.06" x 0.06" squares, it's very flexible and leaves a fine/no pattern on my Camemberts.
I often place my Camembert hoops on two mats course, then fine then hoop to get more rigidity when I turn.