Cheese Press $239.95
Description
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.
Details
Dimensions
6 1/2" W x 12" L x 18" H
Includes:
- Cheese press
- Rectangular polypropylene follower
- Stainless steel drip tray
Features
- Made in the USA
- Press is hard wood and stainless steel
- Fully assembled and ready to use
- Easy to use
Directions
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.
Cheese Making Bundle
- Reviews
- Q & A
- Related Recipes
- Reviews
- Questions
- press
- cheese
- cultures
- weights
- molds
- money
- locks
- problem
- customer service
- amount
Cheese Press
This press is da bomb. So easy to use, it's a Ron Popeal just set it and forget it. Worth the money.
United StatesGreat little press with a few issues
I have made multiple cheeses with this press and they all seem to be about right. The weight indicator always reads about 5 pounds with nothing pressing on it so I always have to add 5 to whatever weight I'm pressing. I also find it difficult to get the left and right sides pressing equally. I know how much pressure is on the side with the indicator but I don't on the other side. I had an issue with the press not holding pressure. I'm not sure what's up with that yet. I took it all apart, swapped locks and I'm trying again. It works great and I'll have to play with it more to figure out to keep equal pressure on each end.
United StatesCheese press
This is the best cheese press ever it’s my third one and I would definitely buy another if I needed to love it
United Statescheese press
press weight is fairly good operation is very easy to use would suggest buying one for easy use
United StatesFirst timer
After having our first dairy cow for a year, we were ready to try making hard cheese! I purchased another press before finding this one but returned it because it wasnt very user friendly. I am petite and this is easy for me to use! All cheeses have come out great so far. The only trouble Ive run into is my cylinder 2-3 lb cheese mold seems too tall to fit in the press when only pressing at 10-20 lbs. Other than that its perfect! Highly recommend.
