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    This complete set includes the mold, separating disc and polypropylene followers that come with our Complete Cheese Press (Item E28). The mold will allow you to press a 2-4lb cheese with ease. The separating disc gives your followers a nice, flat, smooth surface to rest upon and the sturdy polypropylene followers allow for easy pressing.


    - Stainless Steel Mold: 7"H x 5.5"Diameter, perforated, open bottom

    - Polypropylene Follower Set:  Round: 5" diameter x 7/8" thick.  Rectangle: 4-5/8"L x 3-5/8"W x 1-3/8" thick.

    - Stainless Steel Separating Disc: 5.5" Diameter.

    TO CLEAN: All items are dishwasher safe or can be hand washed in hot water with a mild detergent.

    RETURN INFORMATION: We are sorry but we cannot accept returns of used equipment. For our full return policy, please click here.

    Based on 3 Reviews

    • durable
    • %20quality
    From: Fort Collins, CO

    An excellent stainless steel mold set

    When I first started making cheese, I was intimidated at the price, but finally, I took the plunge. I am so glad that I did. This stainless steel mold set has held up well through countless batches of cheeses over the years. In fact, it still looks new. Clean up is easy.


    From: Round Hill, Virginia

    Great for a New Cheese Maker

    This week I took a deep breath and attempted my first aged cheese. Having a background in microbiology, I am a bit hyper sensitive to sanitizing everything. So I spent the extra $ for this form. I knew it would be ideal for meeting my comfort level in sanitizing. I admit I did play a bit with my recipe, actually using what seemed like the best of several recipes I had, but isn't that the point of artisanal cheese... This form worked perfect for me. I used a single layer of cheese cloth to help wick away moister towards the drains. It was a textbook success! I could not have asked for a better outcome.


    From: Ocean Shores, WA

    breaks cheese

    I wrote a review yesterday offering several improvements on the design of this mold, but I need to amend my review (even though I don't see it published to date). I do not recommend this mold. I pressed 3 cheeses so far -- a lightly pressed blue, a fontina (medium weight), and an asiago (heavy weight). It fragmented the fontina, so I took extra care to remove the asiago from it. It also fragmented after removing it from an overnight press. The cheese extruded through the too-large draining holes and would not budge without putting too much force on the cheese. The outer 1/8" 'skin' fell off and there were massive fissures through the rest of it. Perhaps someone from Cheesemaking.com can advise me on how to use this, if anyone has experience with it. Otherwise, I guess I wasted a lot of $$ on something that does not work.