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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Forming Cheese => Topic started by: siegfriedw on September 04, 2009, 01:51:08 AM
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My understanding is that this is a synthetic (plastic ) cheesecloth. Does any one have a source to buy this other then Hoeggers (2 pieces at a time).
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Good question, member DeejayDebi recently bought a 50 sheet packet of this plastic cheesecloth (http://glengarrycheesemaking.on.ca/accessories.htm). Sounds like the same thing? Don't know if she's used it yet.
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I love mine. Can you say... "No More Sticking."
Not sure if this is Phyban or not, but I bought mine from New England Cheese Supply. Described as a disposable cheesecloth. Not the case. I find that it is holding up as well or better than cloth. Cleans up really nice too.
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John and Sailor,
Thanks for the info. I'd ordered form both those places before - just did not see it as I was looking for "plyban". Did not realize that the "disposable cheeescloth" was the same thing.
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In looking at the NE Cheesemaking website, the disposable cheesecloth looks much more fragile than plyban is.
I ordered plyban from Hoegger's last year and absolutely loved it. Then, when my cow was dry (so not making cheese), I had put it away in a plastic bag for this year's cheesemaking. Well, in a moment of udder (er, utter) stupidity, when I was cleaning out my cupboard, I looked at that "bag of plastic bags" and decided I didn't need to be so cheap as to "save plastic bags" and threw it away.
Two months later, when I was frantically (sp?) trying to find my plyban, it finally dawned on me that I threw it away. I felt like such a fool.
I need to order more, just haven't gotten around to it yet. I'd be more driven to it if I were having trouble with my cheese sticking to the cloth, but haven't had that problem lately.
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seigfriedw, I don't know if the product I linked above from Glengarry is Plyban brand.
They describe it as:Cheese bandage netting: Re-usable plastic sheet. To use in cheese hoop or mould. Leaves a nice rind on the cheese.
So I understand that it replaces a cotton cheesecloth as a mold/hoop liner and as presumably thinner, it leaves less fold lines on pressed cheeses. But I don't understand the description of "Cheese bandage netting", can it be used instead of fine cheesecloth as a bandage wrap with lard for aging pressed cheeses in?
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Thanks - I just now went ahead and ordered a couple of sheets from Hoeggers since I needed to order some other supplies from them anyway.
I am still well stocked with cultures and will probably wait till spring when I do my next big order for rennet/ cultures etc with one of the cheesemaking supply places.
If they say it can be used for bandaging I guess it will work although I wonder if it would be as good as cloth for bandaging since the plastic would not absorb the lard like real cheesecloth?
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The disposable sheets from NECS may not be as thick (and may not be called Plyban), but they have held up pretty well. I just throw mine in the washer. When they finally wear out, I may look into the real Plyban. :D
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Plyban just doesn't seem wear out. I still have the first sheets I bought from Hoeggers years ago.
It is fairy smooth on one side and textured on the other to promote rind development. You only need one sheet for each press if you make more than one pressed cheese at a time.
It washes quickly and is easy to sanitize in bleach water. Do not put it in boiling hot water, it will melt.
Christy
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Thanks Christy.
Just so that I know when I receive it next week - which side is supposed to go on the inside (facing the cheese) the smooth or the other?
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The side with the texture goes next to the cheese. You will love how the texture looks on the rind, very professional :)
Christy
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I haven't used the stuff I bought yet. It's rather thin compared to the kadova mold lining but seems pretty tough. It looks alot like window screen maybe a bit finer and smooth on one side but textured on the other.
I plan on using it for serval different things one of which is shelves for drying cheeses after brining. We shall see. I got 50 sheets 14 x 44 for $30. I also want to try using it for lard bandaging.
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Deb - where did you get you 14" x 44" plyban? I am looking for wider sizes. Any suggestions?
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Sailor I don't know what this is. It's called Cheese bandage netting. I got it from Glengarry. They have bigger sheets as well. I am wondering if this stuff could be sealed in the Food saver to make different shapes. I'll have to try that when I get a chance.
http://glengarrycheesemaking.on.ca/accessories.htm (http://glengarrycheesemaking.on.ca/accessories.htm)
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Now THAT'S a heck of an idea. I'm going to try this with some Plyban on my new impulse sealer.
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Maybe we could make our own kadova like mould bags?
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OK. Just made 3 Plyban cylindars on the impulse sealer. WOW, this was really easy and worked like a charm. I cut the Plyban to the correct size, overlapped the edges, and sealed. With a couple of adjustments, this would also be very easy do do on a FoodSaver. The advantage of the impulse sealer is that it is open on one end. All I have to do now is sew on a round bottom and I have a Plyban hoop bag. I don't know what a Kadova looks like, but this technique has some real possibilities. :o
Pic 1 - Ready to seal on the impulse sealer
Pic 2 - The finished cylindar
Pic 3 - Closeup of the heat sealed seam.
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Thanks for the tip. I'm going to look for the Plyban. I also use the "disposable cheesecloth" from New England Cheese Supply and I love it. Like everyone else, I just throw it in the washing machine and air dry it to use again and again. It does eventually wear out though.
~Cindy
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Hey that looks alot like that plastic cheese cloth I bought from Glengarry maybe it is plyban. Much cheaper though. I gues we know now. It works!
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The disposable cheesecloth is not the same thing at all. The Plyban is MUCH more pliable and lasts longer. You get far fewer wrinkle marks with Plyban. I got mine from Hoegar's Goat Supply. Good price, but I need some larger for bigger hoops.
Deb - when you feel Plyban, one side is silky smooth and one side has a pebble like finish.
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The plastic stuff does too. Looks like the hole are pushed through or something.
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I'm dredging this thread up because it answered some of my questions. I used plyban on two cheddars for the first time this week. This is also the first time I've had mold show up while air drying the rind after the cheese first comes out of the mold.
The itty bitty bumps of textured surface that form on the cheese surface because of the mesh of the plyban...... is that a concern as a spore catcher?
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The tiny holes will collect moisture but it doesn't seem to be a problem after brining they smooth out. I love using this stuff on my molds that would normally require cheese cloth. I just cut a circle for the top and bottom and don't even use it on the sides anymore. Now that won't work for really soft curds but semi firm to hard cheeses no problem.
John did you ever try the sheets I sent you?
BTW I've been reusing the same sheet over and over. I suspect this batch I bought will out live me.