I have purchased a manchego/iberico/hispanico mould to make those pretty looking Spanish cheeses that I see some of you folks are making. The inner piece with the pattern is very tightly sitting inside the outer piece. I had to pry it out with a screw driver just to wash it. If I try to press cheese in there I don't think I can take it out in one piece. What is the recommended method for using this mould? Do I need to put some sort of lubricant in between, like butter or some other food safe oil? I really don't want to use a cheesecloth.
Thanks
Levent