So sorry for replying so late to this. I was not on the site for a couple of weeks. Just sent you a direct message.Below answers to ALL OF YOU - Corey, Tomer, Steff and BooferCory -
Yes, I do have these and many others as I am expanding my stock to carry more.
Just wondering, how exacly do you make the corsican (thermo) style mini tommes in thos riccota baskets? Tomer -
Does the cheese "even out" in top\bottom diameter while it dries?
As in the old days, where cheese in these warm weather areas used to be drained and moulded into wicker baskets. This is a polymer mimic of the same thing. It leaves wicker-like indentations on the cheese which are really beautiful. In some cases you have truncated shape of a reverse basket in the final cheese. In other recipes the cheesemaker flips the cheese during the process to get a symmetric double-truncated form factor (or press it with two basket moulds, or fuse the cheese from two moulds into one) such as in Berkswell cheese:
In other cases, the mould itself is like a basket without the truncated format:
If you have any good for chevre or crottin I would love to buy them from you.
We have lots of babies here and I am almost ready to start that crottin.
How are you? I thought we were going to work on some cheese together (was it crottin?). Yes, I have about 20 different formats of Crottin moulds, from aperitif size to full size. I am willing to trade you for some of that amazing goats milk of yours. In fact, maybe we should do something together? I will bring the moulds up to the farm and you and I will design some new original super-awesome cheese for you? Your milk gave me the best Crottins I've ever made. IM me and let's get in touch. I can get you whatever you need
I'm also interested in the 1.5-2kg Tomme moulds. Pricing? Do you have them?Yes Boofer,
they are on their way. I have two types: The first is dual purpose small tomme and Reblochon, with follower (perfect for light pressing such as with Reblochon and Tomme). The second type is high flow (drains fast or could be lined up with cheesecloth). These are stackable instead of having a follower lid. That is perfect for Tommes as most Tomme recipes call for pressing them lightly with a weight equivalent or double their own weight. It also makes it super easy to flip all of them in one motion without taking them out of the mould or risking any accidents.