I've been using wooden chop sticks (washed and boiled) to drain, and have decided to give pieces of flat wood a try. My cheeses tend to be relatively small, so something 5" X 5" X 1" thick should suffice. They don't have large nooks and crannies, can be cleaned and sanitized easily (scrubbed, boiled and/or heated/dried in the oven), they absorb moisture, and are cheap and easy to make. In many of the videos I've seen wood planking used, so why not scale that down for the home cheesemaker?