GENERAL CHEESE MAKING BOARDS (Specific Cheese Making in Boards above) => EQUIPMENT - Forming Cheese => Topic started by: tal_d1 on May 17, 2012, 05:36:27 PM
Title: Moulds For Pressed Cheeses - Consequences Of Frequent vs Few Whey Holes
Post by: tal_d1 on May 17, 2012, 05:36:27 PM
I have two hard cheese moulds. one have much more holes the the other (3 times more holes). Will the with the fewer holes will work well (will it let enough whey to get out at the correct time to flip the cheese) ?