Drying Mats-- Unnecessary? Recs?

[humble_servant7]

Are these REALLY needed?

And if so, can I get any recommendations?

[Sailor Con Queso]

Yes. Air needs to circulate all around and moisture needs to be able to drain out the bottom of the cheese.

[DeejayDebi]

I will second that. Call them what you will you need air flow all around the cheese.

[Cheese Head]

Rahul, for most cheeses they are necessary to support the young soft cheese while young and drying and need to be placed on wir rack to allow draining whey to be moved away from cheese. Too many time I've put cheese on mat in plastic container ad then get whey stagnating directly beneath cheese which is a location for yeasts and especially not good if making a P candidum white mold cheese as that won't grow on that side as mold doesn't "like to have it's feet in water".

On what type of mats, I like foor grade plastic mesh, there's general talk here, rubber mats here, some Aussie ones here, McMaster.com ones here, and Bamboo sushi mats talk here.

[MrsKK]

I use wicker paper plate holders.  I got them cheap at a thrift store (10 for a buck).  I scrub them with diluted bleach after I'm done with a cheese and use vinegar and salt to scrub them if they get a bit of mold on them when I've got a cheese draining on one.

I think they work great.