What moulds do you use for your Cams?

[Lloyd]

Looking at buying some more moulds so I can produce a few more in one batch. Currently using Ricotta baskets, which work but are a bit fiddly.  I'm trying to decide whether to stick with what I'm used to (unlikely), or to buy either open-ended (http://www.cheesemaking.co.uk/open-ended-cheese-mould) (and if so what size), or conical (http://www.cheesemaking.co.uk/p7-conical-cheese-making-mould-99x92x78).  At the moment I'm favouring 85mm diameter, 100 tall open ended.

What do you guys use?

[Al Lewis]

This is the closest to the ones I use. Mine are 5" internal and 4 3/8" high.  A two gallon make will fill three of them. http://www.cheesemaking.co.uk/cheese-making-cheese-moulds/m3-115x115x130-cheese-making-mould

[Andrew Marshallsay]

I use these, which would seem to be similar to the P7 moulds you refer to. Because they have a bottom, I use cloth with them. I think that I would have trouble turning the cheeses otherwise.
Anyway, they work well for me.

[H-K-J]

I bought the same thing Al uses.
I filled four with two gallons milk. Real happy with them.

[Lloyd]

Thanks for the replies.

Al/H-K-J what size cheese (height) do you end up with?

[Al Lewis]

Mine are a bit thicker than others as I only make three from 2 gallons of milk and a pint of heavy cream.

[H-K-J]

The wife and I make four, they ripen sooner are still very good.
I like to make thicker brie around the holidays company seems to enjoy and they do disappear.

[Lloyd]

yours are somewhat larger than mine.  I'm currently getting two of the size I want from 3l (0.8US Gallons), so that gives me a pretty good idea of the size of open mould I need.

[Al Lewis]

My feeling is that it takes the same work and the middle is the best part so make them thick.