Is there a mold FAQ? There isn't any information at https://cheeseforum.org/Making/Making.htm, (https://cheeseforum.org/Making/Making.htm,) where everything else on equipment is.
I'm going to start making cheeses that require molds (feta, halloumi) but I'm afraid I'm going to buy the wrong mold. Heck, I don't even know if there is a "wrong' mold for these cheeses.
As a matter of fact, for Haloumi you need two similar trays. Wrap the curds in a cheese cloth place them between the two trays and put a weight on the upper tray. Occasionally discard the whey.
For Feta you need a dripping mould (see attached pic) the size that fits your needs and batch. Those moulds I use for each unpressed type of cheese. The smaller one is 500 cc and the other 3600 cc.
I use this mould for both my fetta and halloumi. I have also been using it to make havarti too.
http://shop.cheeselinks.com.au/Cheese-Baskets-and-Hoops/Cheese-Basket-P00631-p84.html (http://shop.cheeselinks.com.au/Cheese-Baskets-and-Hoops/Cheese-Basket-P00631-p84.html)
Good thread, Tom.
I, too, would like to know which MOLDS function for what type of cheese.