Tomme Cheese Mold
Description
This sturdy Tomme cheese mold is ideal for Tomme style or semisoft cheese, including Reblochon, Munster, Blue, Tomme, and Trappist style cheese. Each mold comes complete with a follower for even pressing.
Small: This mold is ideal for small Tomme style or semisoft cheese including Reblochon, Munster, or Trappist style cheese. These molds are not tapered so they cannot be stacked on top of each other.
Large: The top of this mold is slightly wider than the bottom wider so several molds can be stacked on top of each other for light pressing. When using the follower, this mold will easily handle up to 100 lb of pressing weight, for a higher pressed Gruyere style cheese. Turning the cheese several times with no weight towards the end of the molding stage evens out the top and bottom diameters so it ends up with a nice little bulge in the side.
Details
Dimensions
- 1-1.5 lb | 5 1/4" W x 2 1/2" H
- 4-5 lb | 7 1/2" W x 3 1/2" H
Features
Closed bottom
Material
Food grade polypropylene
Country of Origin
France
Cheese Making Bundle
Tomme Cheese Mold
Item# M20
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United States United StatesI haven’t used them yet but they seem to be of the same high quality as the rest of the molds I’ve used from here. My only issue that I can see right now is that on the large tomme mold the follower is very tight about midway down. I may have to clean up the edge of the follower just a tad bit. I expect though, that if I’m using the right mold for the right size, the curd mass will be taller than the sticking point.
United StatesUsed it to make cheddar. Worked well for the pressing and was easy to clean and sanitize.
Japan
United StatesThe design of this mold is a bit awkward in that the top is wider than the base to “allow stacking” of the molds. This means the follower will not go all the way down to the base. Hence, it works well as long as the final cheese wheel is taller than 1/2 way up the mold for the follower to exert equal, balanced pressure on the cheese. I got such success using 2 gallons of milk with the resultant cheese large enough to “fit this mold”, a large Tomme mold.