So I have seen Reed and Bamboo air drying mats for sale on several cheese sites. They tend to be small and cost a lot for their size. I saw one site that sold 9x9 reed mats for $3.00 each. And the prices go up from there.
So I was out and about today. I ran across some bamboo mats that are secured with what appears to be a polymer thread. They are 13x19.5 and cost $1.00 each. So I am going to try steaming them and see how they hold up. If all goes well, I may have just located a massive stockpile of cheese mats!
For anyon interested in these, I found them at Big Lots in Trussville, AL. Though I am sure some of the other Big Lots must also carry them.
don't use bamboo, to easily contaminated with unwanted mold, some of us use needlepoint mats (no.5) and egg crate florescent light defuser's
Or for not much more than needlepoint mats you can get real cheese mats in a variety of sizes and stiffnesses. The advantage of them over needlepoint mats is that they are molded in a woven pattern that allows better drainage and less chance of the whey staying in the mat itself. At the risk of sounding like a shill, PM iratherfly $20 will get you a enough of everything to serve the needs of most hobby cheese makers.
If you do use the bamboo mats, be sure to use egg crate or a baking rack to keep the mat up off of a nonporous surface. Otherwise your cheese will rot in its whey. Once the mats develop mold, there is little that can be done to make them useable again.
I would agree....these bamboo mats are notorious for quickly developing unnecessary mold. But if you insist on using them, be prepared for more frequent cleaning and sterilizing of them.
I am so glad i invested in the plastic cheese mats. A little more money initially but alot less maintenance in the end. ;)
I have just tried to keep my cost's down and as basic as I can, the needlepoint mats are not ideal but for us nu bee's I have never had any problems 8)