Select your cheese mould according to the type of cheese being made.
Hard cheeses will need a strong mould that fits into the cheese-press. These moulds come with a follower which will connect with the press and exert an even pressure over the cheese while it forms. These moulds are generally straight-sided for the cheese to form a regular shape. Gouda-type cheeses have a characteristic round top and we have the mould for this.
Soft, unpressed cheeses are often formed in a beaker mould which is perforated to allow the cheese to drain quickly. These are lighter, generally smaller and do not require a follower. The choice of mould will be based on the shape and size of the cheese you require and the type of packaging - if any - that will be used . Note that soft cheeses formed in some of our beaker moulds will fit neatly into the wooden cheese boxes that we supply.
Particular cheese-making techniques may dictate the type of mould that is used. Ricotta is best made in a basket mould and feta in a brick-shaped rectangular mould. We stock both. Brie and camembert have a characteristic shape and size that produces the best maturation during production.
Beyond these technical concerns, cheese-makers may also want to nod to tradition. Neufchatel soft cheese from Normandy is traditionally formed in a heart-shaped mould, for example. Cheese-makers may want to start their own traditions, though, so experiment with the moulds to see what works for you and your cheese.