Bottomless mold

[Curd]

I see molds with no bottoms. What are you pressing on ( plate, pot, etc.). What cheeses are they used for.

[Andrew Marshallsay]

What you are looking at are probably Camembert moulds. The ones I use have bottoms but I believe that the bottomless ones use a sushi mat, or similar, at each end so that they can be flipped.
You wouldn't use them on a plate because the curds would not be able to drain properly.

[Thewitt]

I have several bottomless molds for hard cheese. You use them with the curd still wrapped in cheese cloth. I can make two cheeses and press them both in a single "mold stack" this way - one on top of the other - with a single follower.

[Duntov]

I have several bottomless molds for hard cheese. You use them with the curd still wrapped in cheese cloth. I can make two cheeses and press them both in a single "mold stack" this way - one on top of the other - with a single follower.

If it is the same make why not press as one and just cut it into two?

[Thewitt]

The single mold is not tall enough to hold the total curd for two wheels before the first compression.