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Hi all -

Not sure where to put this.  A French supplier I work with has found a large worm screw-type press, as one would find in the Alps.  I have no experience shipping heavy stuff like this (it's about 100 kilos) from Europe, and wondered if anyone knew of a cheap way to do it.  Pav mentioned a consolidator-forwarder and a pallet, which could run around $500.  Probably the lowest I could find, just tossing it out there as my supplier wondered if I knew of any cheaper way (good guy, always trying to be reasonable on items shipped from France).  Thanks.

not what you asked,
but a screw press is not very difficult to make. it is a very simple concept.

however, i would rather recommend a beam type press, they are easier to use.

in the alps, thats what you will see more often

Thanks Alp.  I've got the means to make a screw press (1 3/8 screw, heavy-duty cider), and may go either that way or a beam way - but have to admit, I'm in love with the authentic Beaufort presses.  I can get one cheap - it's the shipping that I'm trying to get down.

Ebay has a freight shipping calculator thru many shipping services. If you convince the seller to sell it to you thru Ebay that is.

http://www.freightcenter.com/ebay.aspx

Thanks Spoons.  Looking it up, I can't pull any "From" menu except USA and Canada.  Is it my browser, or is this all you have?

screw presses are variable, they lose pressure as the cheese sits in the press, because the cheese literally gets smaller

beam presses maintain constant weight the whole time the cheese is under the beam, so a beam press gives you a more uniform and consistent pressing.

and dont forget the wonderful sounds of creeking wood under the beam press...

a screw press is nice, though, when you are pressing many small cheeses.

Quote from: Alpkäserei on June 11, 2014, 08:00:20 PM
screw presses are variable, they lose pressure as the cheese sits in the press, because the cheese literally gets smaller

Right, but there's a point where the cheese is just right for the form, and the press is just right for the cheese.  Like these boys:



I'm going to go with "they might know what's up." 

C'mon, man.  You're Swiss.  Ain't nobody more hard core than L'Etivaz makers.

Well, except Beaufort Alpagistes.

trust me, in those forms the cheese gets a lot smaller.
for a form like that, after each pressing you have to take a hammer and knock it tighter, or else the press plate will come to rest on the form.

the reason for a screw press is, it's easier to install and maybe a little easier to use. a beam takes up a lot of room.

i'm gonna say,
Mir Baerner sy di meischte 'hard core'

nobody is more hard core than by us in the berner oberland

Yeah, but that's the fun, man - knocking the hoop tighter and cranking down.  I know you experience the primordial joy of actively cranking the cheese....admit it. 

On hardcore, say what you like - no one touches the "beautiful strong." 

the french need to invent flowery names to cover up the inadequacies or their cheese

our cheese, on the other hand, speaks for itself so we need only a simple designative name for it. just good, mountain cheese.

Chicks dig it.



Wait, back up, wrong pic...



Better.