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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Forming Cheese => Topic started by: Cartierusm on February 14, 2009, 09:32:24 AM
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I've decided to no longer use bamboo mats for a few reasons. Reason one, they are hard to sterilize, even though I just leave them in star san for a while. Next they are about 1/4" short on each side for my size wheels. Third they do have a taste to them, don't ask how I know, but they are not neutral. Fourth they hold in moisture, by absorbtion. Fifth with the sticks so close together they don't really do much in terms of air surface area. What you are really trying to do is create a lot of surface area for air while minimizing the area the bamboo takes up but still provides enough support to hold the cheese without drooping or sagging. Sixth the string almost creates a barrier to keep whey from dripping off from under the mat quickly,it lingers. Seventh the barrier created by the string doesn't allow as much air in as possible.
So I've machined a couple of HDPE boards for draining, aging and flipping. I made them with 1/4" squares 1/2" apart to hold up the cheese. Better but I think i can do better I just have to do some testing. I want the end result to be less flipping because the bottom of the cheese is too wet.
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Carter, good post and good thoughts. While they are cheap, readily available, and good for when you are starting to make cheese, I agree that they are not hygenic and have the other problems you state.
My problem is like you said, not getting enough stand off up out of the drained whey, not good for any cheese but especially P candidum type cheeses where having "it's feet in the water" is not conducive to mold growth, at least not on the cheese's bottom.
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I never liked bamboo, for sanitary reasons mainly, and I found it to be fairly sticky when making camembert. For a while I changed over to the foam mats that I use for holding wood steady under my router but found like Carter did with the Bamboo that the air circulation was insufficient underneath. My solution for this was to build a PVC frame to elevate the mat and support from below. Eventually I got tired of sanitizing the mats as well. While cruising through a dollar store I found both rectangular and circular plastic colanders. They are dishwasher safe and at 99 cents and $1.99 respectively you cant beat the cost. I suspend them over a stock pot for draining curd and then flip them over and they give great air circulation. Obviously they are not going to work for Carter sized wheels but for the rest of us mortals they are a great alternative to bamboo. The rectangular colanders are also great feta molds.
CC
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LOL. Could you post some pics I'm still figuring out what the best design is and seeing as these work for you they should give me some idea, thanks.
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I have to agree here. I have perservered with these mats for a while now, and it seems that no matter how I sterilise, whether they are new or reused, I get mould forming, and they also stick to the cheese. I have ordered in some plastic draining mats that I am going to trial, and hopefully it will be better than what I have been doing.
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I am using cooling rack - nice big square holes, and it sits on legs to allow air to circulate beneath.
Plus, I can just chuck it into the dish washer :)
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I would make sure the cooling rack is Stainless Steel and not just chrome as the acids in the cheese might affect it and the cheese.
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good point. I will check when I get home.
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I also use stainless steel baking racks. I used bamboo ONCE. Yuck...they should warn you that they are NOT neutral and will flavor the cheese.
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These should work just like the expensive stuff from Dairy Connection:
http://craftersmarket.net/plascan102it.html (http://craftersmarket.net/plascan102it.html)
I don't know if it's food grade, but you will have a rind on the cheese anyway and you can sanitize it easily. 10" x 13" mats for .99 each.
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LL, I use pretty much the same stuff as you posted. There is a smaller (finer) version as well that I use for soft curd. If I'm draining I'll usually put in on the Parabolic Louvers (for fluorescent lights) cut to fit the particular container they are in. This give a little more room for whey to accumulate.
Here is my latest Manchego on the mats. I actually pressed on the finer mesh mat but I'll need to find something different in the future as now I have hundreds of 'rivets' on the top and bottom of this cheese.
(http://www.kesabe.com/cheese/manchego_0104.jpg)
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Ryan, I like the pattern on top it looks cool. I just bought some of the flourescent light materisl for my base and then food grade shelf liner will go on top. I was going to get the chrome version of the flourescent grate as everything shiny goes faster and must make a difference, but decided as I've used the stuff countless times it's liable to chip off, the chrome is just sprayed on.
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Yeah I would definately shy away from the chrome stuff... it does look cool and does look like you are going a 1000 miles per hour but I'm afraid after short order of washing and sanitizing it would be kind of mess. Maybe you could make a Chrome-schloger cheese!
Did you get the San Jamar food grade shelf liner?
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LL, I use pretty much the same stuff as you posted. There is a smaller (finer) version as well that I use for soft curd. If I'm draining I'll usually put in on the Parabolic Louvers (for fluorescent lights) cut to fit the particular container they are in. This give a little more room for whey to accumulate.
Here is my latest Manchego on the mats. I actually pressed on the finer mesh mat but I'll need to find something different in the future as now I have hundreds of 'rivets' on the top and bottom of this cheese.
([url]http://www.kesabe.com/cheese/manchego_0104.jpg[/url])
So I'm gonna have to find louvers now? ;)
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LL, only if you don't want poeple looking in your windows...LOL
Didn't pick it up yet, any suggestions. I asked John about it in another thread and someone else but no one got back to me.
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Carter the San Jamar Poly-Liner is what I used here... it is sold in 2 foot by 40 foot rolls and so far I've only found it at restaurant supply places where you have to meet a minimum order. It is only $35 for the 40 foot roll but most have a $100 minimum. If this is indeed what you are looking for I'd go for a roll or part of a roll if you want to try and get an order together for some.
(http://www.kesabe.com/cheese/Camembert0014.jpg)
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I'm headed there right now, my supply store doesn't have a minimum. I'll let you know.
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Carter,
What did you find out about the cheese mats at your supplier? I'm interested in them because I also find the bamboo mats a real problem. Why do they tell you to use these things anyway?
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They tell you to use them because they have no real experience or care, they just want to sell books. To me research is the key to gaining knowledge to write a book because you want to teach people or entertain them.
I have two types of mats the large holes ones used in bars for draining glassed made by San Jamar, look them up and you'll see the size. Then I have two different sizes of plastic food grade mesh coming to see which one will be best for use with draining camembert. The mesh I have already for cheese cloth replacement is too fine for camembert, the holes are .025" x .025", I put some water on it and water did no go through the mesh, it needs to be pressed through as when it's used with a press. With holes that small surface tension comes into play and water will not pass, so I've got a few different sizes comeing this week test.