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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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Why a bottomless mold for Camembert?
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Topic: Why a bottomless mold for Camembert? (Read 1461 times)
bansidhe
Mature Cheese
Location: West Chester
Posts: 359
Cheeses: 20
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Why a bottomless mold for Camembert?
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on:
April 10, 2021, 01:09:39 AM »
Why can one not use a basket mold for camembert? I know the shape wouldn't be the classic shape, but other than that, why not? Thanks
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mikekchar
Old Cheese
Location: Shizuoka, Japan
Posts: 1,015
Cheeses: 118
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Re: Why a bottomless mold for Camembert?
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Reply #1 on:
April 10, 2021, 01:29:45 AM »
It's easier to flip a hoop with a very soft cheese than a mold with bottom. It doesn't matter though. There are fast draining Camembert molds with bottoms. That's what I actually use for most of my cheeses since I make small cheeses and it's the only commercial most that's the right size.
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Bantams
Mature Cheese
Location: PNW
Posts: 345
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Re: Why a bottomless mold for Camembert?
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Reply #2 on:
April 10, 2021, 03:10:54 PM »
You definitely can use a bottom if you can find a mold that drains out fast enough.
Most commercial producers in the US use block molds (24 molds attached together in one block) and they have bottoms.
But most bottomed molds that are readily available through cheesemaking suppliers are designed for firmer/pressed cheeses and don't have adequate drainage holes.
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bansidhe
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Location: West Chester
Posts: 359
Cheeses: 20
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Re: Why a bottomless mold for Camembert?
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Reply #3 on:
April 10, 2021, 06:19:56 PM »
I see. It seems a basket mold might be good.... Thanks!
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CheeseForum.org » Forum
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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above)
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EQUIPMENT - Forming Cheese
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Why a bottomless mold for Camembert?