French? Italian? Dutch Kadouva?
Which one to choose?
And then even when you narrow those down, you still find yourself having to pick and choose between which to get via SIZES and SHAPES.
Me and John already tackled the size part of this discussion in an earlier thread, now I'm onto the shapes.
Which shape-type molds are the absolute necessary for which cheese?
Taking a look at this site:
http://glengarrycheesemaking.on.ca/wax.htmThere almost over 40 Italian and French cheese molds on this page. But most peculiar how almost none are specified for their purpose (i.e. which type of cheese they are supposed to be for).
I mean-- I dont have a problem buying ALL of them, but I am pretty sure buying over 36 cheese molds is just over-kill, when I'm sure some cheese can be re-duplicated in the same moulds as others.
What a brilliant marketing strategy in trying to leech as much money as they can from unsuspecting customers, without informing them of what their actual mold use/purpose is for.