Cheese turning in a Majorero mold necessary?

[Danbo]

Hi there,

I just got me a lot of new molds and I'm thinking about trying one of my Majorero molds soon (the one on the picture).

I assume that I need a butter muslin for this but do I need to redress the cheese between presses? I'm thinking about just pressing without turning the cheese upside down. I think that the pattern would be destroyed if I take the cheese out of the mold for turning and redressing...

Is it OK to just leave the cheese in the mold for the whole pressing period?

:-) Danbo

Ps.: If anyone in Denmark or anywhere else need quality molds I sell them very cheap. I think the mold in the picture (2,2 kg Majorero mold) would be around 28 EUR / 210 DKK (including pressing lid and inlay pattern. It is VERY sturdy - I would guess the wall thickness to be 5-8 mm! The molds are send from Denmark. I have a lot of different molds in any sizes - send me a private message if you are interested...