CheeseForum.org » Forum

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  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.