Greetings,
I am considering the purchase of block moulds for my upcoming venture, and was hoping that someone with experience in this area could assist.
I was wondering if there is some type of cross-reference between mould diameter and final product weight. I understand that it is somewhat variable, since it depends on volume placed in mould, cheese type, whey loss, etc.. I guess only if someone uses these on a regular basis, would be able to give me an approximation.
As it stands, I was looking at the 75mm or 80mm (diameter) rounds for a chevre (as well as a small white bloomy rind), 110 mm rounds for a camembert, and a 150mm for a semi-hard type.
Also, if anyone has any recommendations or comments regarding vendors for block moulds, it would be greatly appreciated.
Thanks
Hello George,
I am starting a small commercial creamery in southern Oregon and am looking for block molds for bloomy rind cheeses. The only source I have found is Fromagex and those molds are expensive. I'm wondering if you could give me suggestions re: finding block molds at a reasonable price.
Slim,
Have you looked at there used equipment? Block-extension 110mm ( 6x4 ) and Block-mould ( same ) 110mm. Just make sure you call about them to make sure they are not sold.