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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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Mould question
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Topic: Mould question (Read 1198 times)
steffb503
Catskill Mts, NY State, USA
Old Cheese
Posts: 595
Cheeses: 11
Mould question
«
on:
April 01, 2013, 10:23:57 AM »
Caprine supply has some cheese moulds that are the size I have been looking foe...6" D and 6" H
But they have no drain holes at all. Will that be an issue if I use them for Stiltons?
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M&S FARM: Raw Goat Milk, Goat Cheese, Free Range Eggs, & Organic Produce.
Schnecken Slayer
Old Cheese
Location: Newcastle, Australia
Posts: 636
Cheeses: 22
Making cheese since October 2012
Re: Mould question
«
Reply #1 on:
April 01, 2013, 10:33:46 AM »
Yes, they need t drain!
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-Bill
One day I will add something here...
BobE102330
Guest
Re: Mould question
«
Reply #2 on:
April 01, 2013, 11:37:10 AM »
Open bottom? That's the only place I've seen whey dripping from a Stilton - I use Camembert hoops. I guess holes on the side are less important when its just a gravity drain.
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H-K-J
Old Cheese
Location: South East Idaho
Posts: 1,776
Cheeses: 145
Act as if it were impossible to fail.
Re: Mould question
«
Reply #3 on:
April 01, 2013, 02:20:38 PM »
A friend of mine made me
a 6"x 9" SS mold
(approximately) and drill as per my instructions,
now this may not be like the factory molds yet it works just fine, if you like the molds you have found just drill a few holes in the side
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Never hit a man with glasses, use a baseball bat!
http://cocker-spanial-hair-in-my-food.blogspot.com/
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CheeseForum.org » Forum
»
GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
»
Problems - Questions - Problems - Questions?
»
Mould question