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Mold FAQ

Started by Tom Turophile, January 21, 2010, 05:35:33 PM

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Tom Turophile

Is there a mold FAQ?  There isn't any information at 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.

Alex

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.

Tea

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

humble_servant7

Good thread, Tom.

I, too, would like to know which MOLDS function for what type of cheese.