Cheese Press

Regular price
$279.95
SKU: E28SS
41 reviews
 Select StyleCheese Press With Mold
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Description
This cheese press is proudly made in the USA and built to last a lifetime. Both easy
to use and care for it is a wonderful investment for any cheese maker.

Built with a hard wood (maple) base and top bars, rubber feet to protect your
kitchen counter and stainless steel components, this press is both beautiful and
durable.

When pressing, weight is increased by simply pressing down on the top bar. The
weight is automatically regulated with stainless steel springs and can be measured,
on the easy to read pressure gauge, from 0 to 80 lbs.

With this press you can easily press a variety of delicious hard cheeses including,
but not limited to, Cheddar, Gouda, Parmesan and Monterey Jack.

Details
Dimensions 
6 1/2" W x 12" L x 18" H

Cheese Press with Mold Includes:

 Cheese press
 Stainless steel cheese mold
Rectangular polypropylene follower

 Circular polypropylene follower

 Stainless steel separating disc
 Stainless steel drip tray
 3 Free cultures $20.85 value | C101, C201, C21
Cheese Press Only Includes:

 Cheese press
Rectangular polypropylene follower
  Stainless steel drip tray
 3 Free cultures $20.85 value | C101, C201, C21
Features

 Made in the USA

 Press is hard wood and stainless steel
 Fully assembled and ready to use
 Easy to use

Directions
Check Pressure Gauge

After shipping the pressure gauge may not read '0' as a result of spring
compression during shipping. To re-set the press, simply release and remove the
top locks and allow the springs to decompress.

Do not store the press with springs compressed.

The springs and pressure gauge strip are designed to work together for proper
pressing weight.

Recognizing Proper Pressing Weight

The proper amount of weight for pressing should be specified in each cheese
making recipe. However, this can sometimes lead to over or under pressing, due to
the final cheese moisture or fat content of the curds.

Excessive cloudy/milky whey or even butterfat leaking with the draining whey or on
the cheese surface when turning, are signs of over pressing. Higher fat cheese
requires less weight in early pressing stages when butterfat is still in a liquid state.

Under pressing will result in unconsolidated curds in the final cheese. This can be
identified with open curd spaces on the rind or excessive open spaces in the
cheese body.
A tight smooth rind with open space in the cheese body can be from applying
excessive press too soon. This would seal the surface and trap moisture inside.
This is usually accompanied by a cheese leaking moisture in the aging room.