This cheese press is proudly made in the USA and built to last a lifetime. Both easy to use and care for it is a wonderful investment for any cheese maker.
Built with a hard wood (maple) base and top bars, rubber feet to protect your kitchen counter and stainless steel components, this press is both beautiful and durable.
When pressing, weight is increased by simply pressing down on the top bar. The weight is automatically regulated with stainless steel springs and can be measured, on the easy to read pressure gauge, from 0 to 80 lbs.
With this press you can easily press a variety of delicious hard cheeses including, but not limited to, Cheddar, Gouda, Parmesan and Monterey Jack.
6 1/2" W x 12" L x 18" H
- Cheese press
- Rectangular polypropylene follower
- Stainless steel drip tray
- Made in the USA
- Press is hard wood and stainless steel
- Fully assembled and ready to use
- Easy to use
Check Pressure Gauge
After shipping the pressure gauge may not read '0' as a result of spring compression during shipping. To re-set the press, simply release and remove the top locks and allow the springs to decompress.
Do not store the press with springs compressed.
The springs and pressure gauge strip are designed to work together for proper pressing weight.
Recognizing Proper Pressing Weight
The proper amount of weight for pressing should be specified in each cheese making recipe. However, this can sometimes lead to over or under pressing, due to the final cheese moisture or fat content of the curds.
Excessive cloudy/milky whey or even butterfat leaking with the draining whey or on the cheese surface when turning, are signs of over pressing. Higher fat cheese requires less weight in early pressing stages when butterfat is still in a liquid state.
Under pressing will result in unconsolidated curds in the final cheese. This can be identified with open curd spaces on the rind or excessive open spaces in the cheese body.
A tight smooth rind with open space in the cheese body can be from applying excessive press too soon. This would seal the surface and trap moisture inside. This is usually accompanied by a cheese leaking moisture in the aging room.
- Q & A
- Related Recipes
- farmhouse cheddar
Thank you so much for a very good quality product just as is described in your supply website. I am enjoying learning how to make hard / cured type cheeses now where a good, sturdy cheese press with versatile pressure application is necessary. I very much appreciate this good quality cheese press. Thank you for such good products.
Needed a new press and so happy I found this one. There is a bit of guess work if you want something more or less than the standard increments of pressure, but overall it is a great tool. It has stable feet, is very sturdy, is easy to use and cleans up well.
I decided to jump head first into the wonders of cheese making. Start with basics but get all the stuff needed first. So a press was on the top of my list. Of the basic cheeses to start with Farmhouse Cheddar was of course on the menu. Using this press was very easy, is a little frustrating. Its hard to gauge how to get to the pressure you need. Over pressing then having to release to get to where you need. Also when the cheese fights back it easy to thing the locks are not working. Watching in slowly move to a lesser pressure, not thinking about the cheeses roll in all this. That being said I would definitely suggest this model to anyone. I does a great job, and cleaning it is VERY easy. I may buy a dutch press next just to see if I personally prefer one or another. I am hook on the hobby now and may want to press more than one at a time.
I could not be more pleased with the product: solid construction, easily cleaned, and easy to operate. This has definitely taken my cheese making to the next level!
The press is good and seems very well made. I have used it a few times and have a problem with the rectangular follower. It is too large and I have to compress the springs to a higher than recommended pound of pressure to get the locks on the top yolk.