A local cheese maker has asked me to manufacture 100 4" timber discs to fit their stainless hoops. I believe these are called followers. The one I've been given to copy is made from American cherry. Is there a reason for this? Are they always made of cherry/fruitwood? Would beech or maple be appropriate? Is there a reason all commercially available ones appear to be made of plastic? Any information greatly appreciated. Cheers
Hardwood would be best, as in fruitwoods. Soft woods would absorb the whey and soon be useless.
As I understand it, the wood that is most neutral with respect to food is beech. My next choice would be a hard maple. I'd be worried that cherry would impart some flavor, along with others such as oak or walnut. And as Al says, stay away from soft woods.
I have a couple of followers made out of laminated bamboo, which seems to be pretty neutral with respect to flavor -- but even then I don't put these right next to the cheese; I use these wood followers only to back up a plastic follower.
Thanks all.
I'll pass your thoughts on to my client.
All the best