My awesome duo cheese press!!!

[megdcl]

I am one lucky cheese maker!! After getting serious about making cheese regularly, my brother made me the most amazing cheese press. After he'd experimenting with countless pressing techniques and studied multiple presses online, he created an original design that works perfectly for me, saves on space and can press one or two cheeses at a time! I use cut down gallon jugs as my rings, which can hold anywhere from a 1 lb. cheese to a 5 lb., and my brother customized followers for each jug that is pressed directly on the cheese. I love the method; it works great for me.

This new contraption is such a relief after trying to makeshift my own presses out of whatever I could scavenge around the kitchen. I love it!!!! Check out this beautiful, ingenious piece of craftsmanship:

[ArnaudForestier]

Very nice, megdcl.  Your brother is owed some cheese! 

[Helen]

Such a nice finish! The wood looks very smooth you are very lucky to own such a nice press.

[sstrantz]

Nice! 

Have you tested to see how much weight are you able to get from it?  Does he want to make them for sale?

[iratherfly]

Very cool! What is the torque adjustment? (in each stage, what is the weight multiplier). What are the largest size molds you can fit in there if you are doing two cheeses?  Can you stack them to make 4?

[megdcl]

We did some quick tests with it, and it multiplies the weight by 10, approximately, putting about 120 pounds on the cheese (and the weight could be steadily increased if desired, though I haven't done that myself). The largest rings could be around 7 in. in diameter with this press, and the clearance is 10 inches, so it could possibly press four.. though he says he could easily adjust it to make it geared towards four.

He says he could sell one for around $200, and that it could be customized to suite anyone's needs for a bit extra. 

I'm totally happy with it and will continue pumping out the cheeses !!

[megdcl]

We gave in and ate one of the cheeses from this press before waxing (I have half a dozen already waxed and about that many more waiting to be waxed), but the sacrificed cheese was great!! Being that I (and some of the other kids) like a milder cheese, I'm wondering if we shouldn't just eat un-aged cheeses regularly !!

I wonder if it wouldn't be a good idea to try the first couple cheeses you make before their aged, to make sure you have a good, consistent flavor before going through the bother of waxing or bandaging and the painful period of waiting.. you know?

[Boofer]

I'm wondering if we shouldn't just eat un-aged cheeses regularly

I wonder if it wouldn't be a good idea to try the first couple cheeses you make before their aged, to make sure you have a good, consistent flavor before going through the bother of waxing or bandaging and the painful period of waiting.. you know?

One of the really neat things about cheese is the aging process and the changes that come about as that happens. The texture changes. Excess acidity will often decrease. Eyes develop (in those alpines). The flavor for that cheese style develops. The cheese that comes from being properly aged is totally different from the cheese that just came out of a press.

That press is Smithsonian-worthy. Quite the piece of art!   

I have to ask: is the wood sealed in any way? I can imagine whey draining out and soaking up into the grain of the wood pretty easily.

-Boofer-

[megdcl]

One of the really neat things about cheese is the aging process and the changes that come about as that happens. The texture changes. Excess acidity will often decrease. Eyes develop (in those alpines). The flavor for that cheese style develops. The cheese that comes from being properly aged is totally different from the cheese that just came out of a press.

I know that aging affects the cheese in different ways, enhances the taste and etc., but I definitely recognized the flavor between my aged cheeses and my un-aged. Basically, the un-aged had the same properties, just a milder cheese. My waxed cheeses especially tasted very similar at 50 some days to my air-dried cheese.. the bandaged ones had a stronger flavor, as would be expected from the mold, but they were still good. I think maybe I could have benefited from tasting a cheese or two before attempting to age.. it might have given me a little insight as to what I should expect. And now that I've experienced a yummy un-aged, I fear for the rest of my beauties still air drying on the counter... .

That press is Smithsonian-worthy. Quite the piece of art!   

I have to ask: is the wood sealed in any way? I can imagine whey draining out and soaking up into the grain of the wood pretty easily.

-Boofer-

This press is sealed with several coats of hemp oil, which we've used on a variety of projects, and it seems to be working well.

I'm so glad to finally have my cheeses coming out of the presses and looking great every time !! Nothing like smart brothers to solve the technical difficulties for us ladies .