I wondered what your thoughts would be on whether this item I found would work for Cams and Bries?
Or are the holes too big? They are 1cm in diameter.
Just a thought.
Anck, I'm thinking that the holes may be a bit large and the curd would ooze out. Of course you could wrap them with nylon screening or cheesecloth. Kinda make a sock for them to fit into.
I agree -- the holes look a little bit on the large side. Muslin works well for making cheese - in my opinion better than cheese cloth for many applications - and would do the trick here for initial draining. Your only problem would be the "squishing" of the curd (even contained by the cloth) through the holes. While not a huge problem, it may lead to some handling problems.
There are some really nice stainless steel molds available at ullmer's which can be found at: http://www.ullmers-dairyequipment.com/cheesemolds.htm (http://www.ullmers-dairyequipment.com/cheesemolds.htm) I particularly like (and have a couple of each) CM111 and CM115 ... They're not very pricey either.. You can make followers quite easily from poly cutting boards.
-Michael
I alter many kinds of moulds and hoops for different cheeses. Actually, the Camembert and Brie are the only ones I had to stick to the commercial ones.
Thanks for your feedback. I thought the holes might be a problem.
No harm in asking though.
I think someone (sorry I can't remember who) tried something like that and it workd okay for cheeses that didn't require a lot of pressure. The cheese cloth or muslin or large nakerchiek will hold it fairly well.