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GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Forming Cheese => Topic started by: nccheesemike on February 24, 2017, 02:20:08 PM
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After making a true Alpine Cheese last weekend I am wondering about mold shapes for pressing. I've been making 2lb Cheeses and use the SS mold I got with my press. Traditional Alpine cheeses seem to be wider than tall. I'm wondering are there any ideas or sources for a mold for alpine cheeses available? I know I will make more Alpine but wondered how others get a wider than higher press mold. Much thanks!!
Mike
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Check out tomme molds. I think they have the shape you're looking for. Although, the ones I have are a bit big for a 2lb cheese, I think. They're about 7.5" in diameter, the cheese might come out a bit thin. When I'm working with 2 gallons of milk I generally use a mold that is 6" in diameter, and is taller than wide, but the cheese comes out wider than tall.
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A true alpine cheese is like, what 25/30 lb?
I have tried to make 5/6 lb emental/swiss/alpine style cheese' they were good but not a true Alp.
So the home cheese maker can only hit on his own alpine style that he (or she) and friends enjoy,
Make it, eat it, enjoy it
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I believe the Emmentaler are molded at 200 pounds.
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I believe the Emmentaler are molded at 200 pounds.
Also Comte from what I read, they must be using a machine or some sort to flip the cheese.
After making a true Alpine Cheese last weekend I am wondering about mold shapes for pressing. I've been making 2lb Cheeses and use the SS mold I got with my press. Traditional Alpine cheeses seem to be wider than tall. I'm wondering are there any ideas or sources for a mold for alpine cheeses available? I know I will make more Alpine but wondered how others get a wider than higher press mold.
For home cheese maker like us, maybe you can use wooden ring mould with strap, take a look here (http://www.thecheesemouldshop.com/index.php?item=houten-ring-vormen&action=page&group_id=13&lang=NL).
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i do not know enough of what really goes on inside of a cheese chemically when the magic XXXX happens but I would assume that what makes an alpine cheese an alpine all started with how much protien and solids were in the milk because of the spring and summer grasses that only had a 3 or 4 month window thus they were so rich.
And thus the cheese makers made the best of what they had , thus the size and recipe.
I think a tomme is some what an mountain cheese but not cooked and more cave ripened so a lot different in taste , so one is left to wonder , is the change in recipe more about area it is made or the milk .
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https://www.bing.com/videos/search?q=making+emmentaler&&view=detail&mid=5A2C3F52E6F1F2C4ECDF5A2C3F52E6F1F2C4ECDF&rvsmid=5A2C3F52E6F1F2C4ECDF5A2C3F52E6F1F2C4ECDF&fsscr=0&FORM=VDFSRV (https://www.bing.com/videos/search?q=making+emmentaler&&view=detail&mid=5A2C3F52E6F1F2C4ECDF5A2C3F52E6F1F2C4ECDF&rvsmid=5A2C3F52E6F1F2C4ECDF5A2C3F52E6F1F2C4ECDF&fsscr=0&FORM=VDFSRV)
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Do whatever you can with what you have to achieve the specific height-to-width ration that your cheese traditionally has for maximum profit.
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I believe the Emmentaler are molded at 200 pounds.
My Bad
WOW didn't miss that by to far now did I :o
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I was thinking about this height width relationship a little more ,
My thought is that they probably tried going thicker a long time ago and did not like the effect on taste or how it aged so stopped at a certain thickness thus molds that control height but not diameter . Also in the past one needed to eat the cheese that winter to survive , so hieght was set for aging out in that time frame.
A wider cheese of a set thickness still ages the same time as one that is less wide ,as long as the width does not fall below double the height .
So I am guessing that for the moisture level of a alpine cheese , that thickness it optimal for aging time and flavor