Stainless Steel Mold w/ St/St Separating Disc and Polypropylene Followers (E28M-Set)
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.
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.