I get them at Dairy Connection: ([url]http://www.dairyconnection.com/commerce/catalog.jsp?catId=7[/url])
([url]http://www.dairyconnection.com/image/Products/66/photo[/url])
Any loaf type molds? A nice 3 to 4 kg loaf type mold would be nice if it doesn't cost more than my first car. Or a long tube type for deli style provalones? ::)
Linuxboy,
I just want you to know (and I am sure I speak for the majority of this forum) that we appreciate the time and effort you put in making inquiries and attempting to put together an order. Thank you from all of us for your effort! It is definitely dissappointing that they refused to do business with us, but I'll follow your lead and say, yes, maybe it will turn out better for us in the long run!
~Cheers
| Ivarson # | 4040 Baby Gouda 1kg Mould | Price / Ea |
| 3.4041 | 1kg Baby Gouda Mould | $17.00 |
| 3.4042 | 1kg Baby Gouda Lid | $10.50 |
| 3.4043 | 1kg Baby Gouda Mould Liner | $17.00 |
| 3.4044 | 1kg Baby Gouda Lid Liner | $9.75 |
| Ivarson # | 4060 1.5-2kg Gouda Mould | Price / Ea |
| 3.4061 | 1.5-2kg Gouda Mould | $22.75 |
| 3.4062 | 1.5-2kg Gouda Lid | $17.25 |
| 3.4063 | 1.5-2kg Gouda Mould Liner | $20.50 |
| 3.4064 | 1.5-2kg Gouda Lid Liner | $12.50 |
| Ivarson # | 4080 4-5kg Gouda Mould | Price / Ea |
| 3.4081 | 4-5kg Gouda Mould | $61.00 |
| 3.4082 | 4-5kg Gouda Lid | $27.75 |
| 3.4083 | 4-5kg Gouda Mould Liner | $48.00 |
| 3.4084 | 4-5kg Gouda Lid Liner | $18.00 |
| Ivarson # | 4110 10kg Gouda Mould | Price / Ea |
| 3.4111 | 10kg Gouda Mould | $77.00 |
| 3.4112 | 10kg Gouda Lid | $37.00 |
| 3.4113 | 10kg Gouda Mould Liner | $65.00 |
| 3.4114 | 10kg Gouda Lid Liner | $27.25 |
Whoa!
So let me get this right, Glenngarry charges $210 for a 4-5kg mold and lid, and here they are for $90? Wow!
Well I don't think I can refuse a deal like this, if we get enough together, count me in for 2 2kg molds and lids with liners.
Thanks linux!
Well, if I'm going to model it in Solidworks/CAD, I'm going to put some thought into it to try and come up with a design that doesn't use cheesecloth, and is easy to clean. Technically, neither Kadova nor microperf molds fit the latter criterion, but cleaning is manageable with both. I have to be careful about patent issues so no straight duplication. This will take a while, so if anyone wants Kadova molds, we can buy through Ivarson, or if we get enough people (I think with 50 molds at a time Sonoco would sell directly), then directly.
I'm still stuck on the idea that there's no reason plastic parts should cost that much. I think we as a community can arrive at a better solution for everyone.
OK back to capitalism. As far as production of injection molding I do not see how this would make anything cheaper. I could draw up and engineer a new mold in about an hour. I could even machine the aluminum molds, but by the time the molds are made and you find a company with a real injection molding machine you are in probably close to 100,000. A block of aluminum just for a single size mold is going to be around $2000. The machining alone would be extraordinary. With all the little pins for the perf cut into a mold would take an enourmous amount of machining time, I wouldn't be surprised if a mold making shop would charge $50,000 - $150,000.
I am able to get fake Kadovas pretty cheap. Same shape, but no built-in net. You'd have to use nylon or cotton cloth. I can also get standard non-micro-perf molds of all shapes and sizes very cheap. It's just that the engineering and mold work on Kadovas specifically is expensive.I'm interested. What sizes/capacities are you talking about? Do you have pricing?
A brief side inquiry: how the heck do edam molds work?. I cannot fathom how one can get a perfect ball and at the same time be pressing the cheese.
The killer is the VAT - 19-20%.What is 19-20%?
No politics PLEASE. Good way to ruin a forum.I second that! We get enough politics everywhere else. Yeesh, very fatiguing.
Im having a lot of trouble figuring out the metric stuff and the descriptions.Good question. I'm looking at the 1.5/2kg Gouda mould and it shows:
Quote: This Kadova® Baby Gouda cheesemould has internally a diameter of 145 mm and a radius of 22 mm. With this cheesemould a cheese can be made of approx. 900-1100 gr, depending on the quantity of curd you fill the mould with.
How can you have a diameter of 145mm and a radius of 22mm? What am I not understanding here?
Linux--thaks so much for all of your work! I will wait for the imported mold list, as the discounts seem fantastic. Also, can't wait until you start selling the cultures!
You rock!
This is wonderful news. I'd like to know which mold are "eligible" for order. For example there are Kadova Manchego line molds on the site. But I don't know if those are going to be included in the group buy. So can those be ordered? And if no one else orders one will that not erase the discount?The kadova Manchego mould is executed with liners, just like the other kadovas. Because of its sizes it was named Manchego. The Kadova manchego mould is a cylindrical mould with straight corners and smooth inner surfaces. The lid can slide down to halfway the moulds height, as the mould is slightly tapered. There is no lip like on the 450 gr. The mould net is resting on top of the mould rim, just like the Baby Gouda 1 kg, or the 1,5-2kgs. This kadova mould does not have the typical Manchego grooving/pattern. It can be part of the group buy, it can be ordered per piece.
I would also love to see the price list for these to figure out what I can allow myself to spend. :) But in absence of one I'll ballpark to discount estimate LB gave in his post.
BTW has anyone ever used or seen the Kadova Manchego molds? I think only the Gouda has been available in US. Or at least that's the only one I've seen reviewed/discussed. I'm curious if there are any specific design characteristics of the Manchego mould that are worth knowing before hand. Like the lip on the 450g Gouda mould that prevents the follower from going beyond a certain point. Or slanted, i.e. tapered inside that would also prevent the follower from going past a certain point and so on.
In the end the Kadovas may prove a bit too good for me and I may have to go with the French moulds. As a casual home cheese maker I think sizes of 4", 6" and 8" are pretty much all that I could use or need, with straight non tapering sides. No? But the French molds only have the 8" Tomme that can withstand any kind of pressure. The 4" is a Camember which probably is thin and cannot be pressed either at all or very hard. And I don't see a 6" mould with straight sides at all in the French selection. :-\ Hmmm. So many questions. Hopefully things will clear up down the road.
I have been looking at the Kardova molds for quite some time. My problem is that I can't figure out how the mold size corresponds to milk volume. If someone familiar withe the Kardova molds could list a few molds and how much milk they use, it would be massively helpful. For instance, I usually make 2 or 5 gallon batches, but I have no idea which molds to buy. Is there a single mold that works for a two pound cheese (2 gallons of milk) and a five pound cheese 95 gallons of milk)? How about if I wanted to make two cheeses from two gallons of milk? Sorry to be a pain about it.
Test Question - with a 10% yield, how many pounds and kg of cheese will a 5 gallon make produce? ::)
Also my understanding is that skim milk weighs more than the full fat milk. Please correct me if I'm wrong.I don't see how non-fat milk(skim) could weigh more than whole milk. It's visibly thinner liquid. Jury?
The answer is 1.935lbs? :)
I haven't used these molds but hope to soon! This seems like a good a time as any to get started. But like the others I know nothing about them and will also be making small (1 to 4 or 5 gallon) batches. The 1kg seems reasonable. Then do I need the 'mold net' to go with it? Why so many small sizes (300, 350, 400)? Do you use multiple per batch to make smaller cheeses? Thanks to the organizers! We appreciate your efforts! ;)
Susan
450 g molds hold about 1 lbs of cheese, 1 kg molds are about 2 to 2.5 lbs, 2 kg molds are about 3 -3.5 lbs of cheese. That's the biggest I have right now so beyond that I don't know. The 450gram molds make great little gift cheeses but are awful when it come to a natural rind - they dry out to fast so wax or vacuum seal. I have 6 of those and 2 of each of the others. I normally make 7 gallon batches.
Deb- I may have missed it but where did you get the Manchego mold and what was the price if you recall.
I don't get it. Does this include all the parts (lid and nets) or just the mold?
[url]http://www.thecheesemouldshop.com/en/kadova-baby-gouda-1-kg-cheese-mould-for-making-1-k.html[/url] ([url]http://www.thecheesemouldshop.com/en/kadova-baby-gouda-1-kg-cheese-mould-for-making-1-k.html[/url])
Just to let you know it is a regular mold with an insert with hatches. I have often thought something similar to a tome mold and a bamboo mat could do a similar pattern and probably be more pronounced. If I had it to do over - I would not have bought it. I have layed brined cheeses on plate plate holders to dry and got nice patterns that where more pronounced.
I haven't used these molds but hope to soon! This seems like a good a time as any to get started. But like the others I know nothing about them and will also be making small (1 to 4 or 5 gallon) batches. The 1kg seems reasonable. Then do I need the 'mold net' to go with it? Why so many small sizes (300, 350, 400)? Do you use multiple per batch to make smaller cheeses? Thanks to the organizers! We appreciate your efforts! ;)
Susan
450 g molds hold about 1 lbs of cheese, 1 kg molds are about 2 to 2.5 lbs, 2 kg molds are about 3 -3.5 lbs of cheese. That's the biggest I have right now so beyond that I don't know. The 450gram molds make great little gift cheeses but are awful when it come to a natural rind - they dry out to fast so wax or vacuum seal. I have 6 of those and 2 of each of the others. I normally make 7 gallon batches.
Drilling a bunch of new holes for next cheese, other wise, great. Easy to turn over in the same cloth, much easier than the 3 piece system I had before and the polyethylene seems to wash right out in warm water and acid whey as factory recommended.