Reed Cheese Mat
This reed cheese mat is used when air drying cheese, especially soft, mold ripened cheese. Using this mat will allow whey to drain and air to circulate when cheese is draining, air drying and aging.
- 9" x 9" Bamboo reed mat
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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Not All Mats Are Born Equal
I have gone to my local .99 cents store, but surprisingly New England Cheesemaking Co mats are cheaper and much better made!
Needed something to dry out a very soft cheese with a pepper crust (Belper Knoll - our favorite!) that would hold the cheese but let airflow underneath. This works perfectly! Makes for easy transfer from air drying on counter to cheese fridge/cave too without misshaping the cheese by handling.
1st time Ricotta Salata
The Reed Cheese Mat is strong, washes beautifully & dries fast. I placed my Cheese on the mat for 3 days before putting it into the Cheese Cave. Again I washed the mat in soapy bleached water, dried it and put it into a large zipper bag to save for the next use. It looks new!
“Traditional” Reed Cheese Mat
Cheesemaker for centuries have utilize Reed Cheese Mats, there is a reason for that - it works. Wicks moisture away from the cheese, lifts the cheese to provides just enough room to provide much needed circulation to prevent even curing.
Perfect, I have several so there’s always one on hand.