I see molds with no bottoms. What are you pressing on ( plate, pot, etc.). What cheeses are they used for.
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.
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.
Quote from: Thewitt on February 25, 2018, 10:43:35 PM
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?
The single mold is not tall enough to hold the total curd for two wheels before the first compression.