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Dutch Wooden Cheese Press Dutch Wooden Cheese Press Ref: DP43
Traditional Dutch Wooden Cheese Press -takes mould up to 160 mm wide, supplied separately.

The Press is supplied ready assembled, you just need to attach the Cross Beam into the upright pressure rod using the screw provided making sure the notch in the cross beam is on the top. The bolt and wing nut is then placed in one of the holes in the pressure rod, the position will depend on the size of mould you are using.

In Use
The press will take a mould up to 160 mm in diameter, You can use anything as a weight and hang it on the notch on the cross beam.
Follow your cheesemaking recipe, however use the following is a guide:
Put the curd (it is better if this not too cold) in the mould, press down firmly by hand, leave for approximately 10 mins, then apply half pressure. After 30 minutes you can then apply full pressure. It is advisable to leave the cheese at least 3-4 hours under the press.

The exact amount of pressure exerted is hard to indicate , dry curd needs a higher pressure than soft curd. If the pressure is too high at the beginning, the rind closes too quickly which hampers the escape of the whey.

After Use
Cleanliness is very important when cheesemaking and you should clean the press, and other utensils before and after use. The press can be cleaned with warm soapy water and dried completely before storing.


Dutch Cheese Press Instructions Price: £34.25 (Including VAT at 15%)


100 mm Hard Cheese Mould £8.70




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