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Square Taleggio Cheese Mold

Square Taleggio Cheese Mold

Regular price $42.95
Regular price $42.95
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4.63 8 reviews

Description

This square Taleggio cheese mold includes two bottom plates to produce a beautiful and traditional Taelggio pattern on the cheese surface. This mold is perforated for optimum drainage and can be used to make a 4- 5 pound cheese. When wanting to make a unique and beautiful cheese this mold is a great choice.

Details

Dimensions
7.7" W x 7.7" L x 6" H

Features
Open bottom

Material
Food grade polypropylene

Cheese Making Bundle

Square Taleggio Cheese Mold

Item# M50

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4.63
Customer Reviews
4.6 Based on 8 Reviews
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CC
03/22/2020
Christine C.
United States United States
Excellent, as expected

I’ve yet to have a less than stellar experience with a product from NE Cheesemaking (well, that wasn’t my own fault!)

AK
07/22/2019
Angela K.
United States United States
Taleggio Cheese Mold

Just as described. Excited to see how this cheese turns out. Used int in combination with the free taleggio recipe available on this website.

M
10/19/2018
Mike
Great mold

Bought this mold to make my first Taleggio and it worked great. Very sturdy, easy to clean and the insert makes a nice pattern on the tops of your cheese. It was easy to flip as well. It’s nice to have another shape of cheese than just a circle. Highly recommend

R
10/02/2017
Ruth
Windsor, VT
Nice, functional mold for tellagio

I made some tellagio as soon as this mold arrived in the mail. Easy to manipulate as well as easy to clean. Nice, good size for making a chunk of cheese! Shipping was quick which I appreciate!

V
09/13/2017
vidan
Nice Cheese Mold

Recently bought the Taleggio mold and decorative 'follower".The mold itself is well constructed and does the job of fast draining the curds. However, the decorative drain mesh square that comes with it is just too small enough to allow curds to seep through around the sides. I'm not sure if this is part of the design, but I would prefer a tighter fit to avoid the challenge of pushing the seeping curds back into the body of the forming cheese as i flip it. I am open to suggestions! Vidan