Pressing Hard Cheeses

Pressing cheese is a process that expels remaining moisture from the curd and
improves the final texture, creating a firm rind on the outside of the cheese and a
smooth, uniform consistency within. Pressing gives the cheese the traditional
wheel shape, and readies it for aging.

The Cheese Press

There are many different types of cheese press available, and there are countless
plans for building your own press, using a variety of methods.

We carry a range of cheese presses, listed below from least expensive to most
expensive:

 Plastic Cheese Press

 Cheesy Press
 Deluxe Cheese Press

Applying Pressure

The amount of pressure applied to a particular cheese depends on the type of

cheese, the moisture content desired, and the size of the cheese. A cheese recipe
includes instructions on an amount of pressure for a specific time, for example:
Press at 10 pounds of pressure for 15 minutes.

Using a Commercial Press

A commercial cheese press should contain instructions on applying specific

amounts of pressure.

Using a Homemade Cheese Press

Cheese pressing weights are figured in PSI (pounds per square inch), not direct
weight. Consult our article on Making a Simple Cheese Press to learn how to
calculate pressure using the weight of your objects and the size of your cheese
mold.

Basic Steps for Pressing Cheese

The fundamental steps of cheese pressing are the same, no matter what type of
press you choose.

1. Line the press or mold with cheesecloth or butter muslin.

2. Fill the cheese mold with curds.
3. Fold the tails of the lining over the top of the curds.
4. Place the follower, a piece of wood or plastic that fits down inside the mold,
atop the curds to distribute the force of the press evenly over the cheese curds.
5. Apply pressure according to the recipe’s instructions, for the specified time
period. Use a draining tray to collect expelled whey.
6. Flip the cheese and re-wrap it as many times as directed, adjusting the
pressure each time.
 Release the pressure of the press and pull out the follower.
 Using the tails of the cheesecloth or butter muslin that surrounds the
cheese, carefully pull the cheese out of the press. Handle it with care so as
not to break the cheese’s shape.
 Peel away the cloth, flip the cheese over, and re-wrap it.
 Slide it back into the mold and fold the tails of the cloth over it as
before. Replace the follower and reapply pressure as directed.

Cheese Pressing Tips

A few tips from our cheese expert will make your initial attempts at cheese
pressing easier:

 Carefully transfer the curds to the press, to ensure the cheese is as even
and uniform as possible.
 Dampening the cloth that lines the press can make it easier to handle and
remain in place as the mold is being filled.
 Pull on the cheesecloth as curds are added to get rid of unnecessary
bunches and folds.
 Press the cheese a bit with clean hands, to get rid of empty spaces and
uneven places.
 Fold the tails of the cloth down over the top of the curds, avoiding making
folds that will indent the surface of the cheese. Cut some of the cloth, if
necessary, to make it more manageable.
 When removing the cheese to flip, handle with care. The cheese may still be
delicate and break easily.

After Pressing the Cheese

Once you have finished pressing the cheese, pull it out, peel away the cloth, and
place it somewhere dark and away from drafts to air-dry according to the recipe,
then proceed with the next step in the recipe, such as