Fine Mesh Cheese Mat
This fine mesh ripening mat for cheese making is used when air drying a variety of cheese, especially soft, mold ripened cheese including Chevre, Brie and Camembert. Because this mat has a fine mesh, it will leave less texture on the cheese surface, and is less likely to pull mold as cheese is flipped when aged.
Using this mat will allow whey to drain and air to circulate when cheese is draining, air drying and aging.
- Fine mesh polypropylene cheese mat | 1.4 x 1.6 mm
- Small | 8 x 8"
- Large | 8 x 39.75"
Mat should be boiled, to sterilize, before each use.
After use, rinse in cold water to remove any curd/cheese, then wash with not water and a neutral alkaline cleanser or dairy wash. Commercial detergents are not recommended.
If needed, soak mat in a wash solution before cleaning.
If mat retains any odor after cleaning, hang outdoors in the sun, this is the traditional method used in Europe.
- Q & A
- Related Recipes
- food handling
- cheese types
Does what it says on the tin!
Fine mesh mat, which works well as a base when drying and flipping the cheese. I don't make bloomy-rind cheeses, but this works great for semi-hard cheeses.
Excellent Cheese Mat!
Love, love, LOVE this cheese mat! Have used for soft rind cheese's and they DO NOT stick to the mat. Also great to sit hard cheeses on for drying and not get designs or lines from draining racks. I keep a large number of mats available!
I bought this to hold down my pickles and apples when fermenting but only got 2 out of the small piece. I guess next time I'll order the roll
The fine mesh has resulted in a much smoother rind on my bloomy white rind cheeses. The plastic material is undoubtedly better for proper food handling due to its non porous surface. It has helped me avoid unintended cross-inoculation between various cheese types.
Best Mat for Draining and Aging
I love these fine mesh cheese mats. I have some that I keep in their block form, but I also have many that have been cut to the interior diameter of cheese molds to help flipping cheese as they are draining, especially molds like Camembert that are open. They clean easy and are simple to sanitize before batches. They hold up very well and are super easy to store.