I am totally confused! I am hoping to buy some molds to make a few hard cheeses and that is where the confusion set in. lol
I want to make some baby goudas, cheddar, colby, edam, asaigo, and more but which molds do I use? Can I use a gouda mold for cheddar and such? Or is it better to get the stainless bottomless molds with followers?
I am not going to make all these cheeses at once but want to get a stock going so I can do them without having to wait to get things shipped.
Also, how can I determine how much a mold holds? I have two gouda molds that are large and I have no idea how many gallons I would need to fill them. Is there a simple way to calculate that?