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.
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The fine cheese mat is constructed such that drainage is promoted. It is insufficient to just have holes. Drainage requires that there be an escape path for the whey. Unlike embroidery mats, these are constructed such that the fibers going in one direction are in a different plane than those going in the cross direction thus allowing a drainage path.
It is easier to clean than the bamboo mats, however - I set my mats on plates and then set the cheese atop the mat - I found that this mat conforms to the shape of the plate, not letting the cheese drain/get air - where the bamboo remains above the bottom of the plate and the cheese can drain/dry. I use the plastic mesh for cheeses that are drier - like a Derby rather than Farmhouse
The mat works perfectly for my triple creams and cambazola.