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
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I bought three mesh mats. Since I have little cheeses in their own container, I cut these mats to fit. It works great!
I used them under the square molds for feta. They worked great.
Used this mat in the drying phase of my first attempt at an aged cheese (gouda)! Worked great and allowed circulation of air without leaving heavy markings on the cheese itself. Will buy more for cheeses in the future!
Exactly what I needed to give my cheese some air.
This mat provides the right amount of air flow under the cheese to help the air drying process, particularly after brining. Because the openings are so small, any indentations that were made actually disappear during the air drying process after the cheese is flipped. Great product, and I plan to buy more.