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Author Topic: Moulds For Pressed Cheeses - Consequences Of Frequent vs Few Whey Holes  (Read 298 times)

Online tal_d1

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Moulds For Pressed Cheeses - Consequences Of Frequent vs Few Whey Holes
« on: May 17, 2012, 12:36:27 PM »
I have two hard cheese moulds. one have much more
holes the the other (3 times more holes).
Will the with the fewer holes will work well (will it let enough whey to
get out at the correct time to flip the cheese) ? 
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