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Cheese Press - with 3 FREE Cultures

Cheese Press - with 3 FREE Cultures

Regular price $279.95
Regular price $279.95
  • Select StyleCheese Press With Mold
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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 with Mold Includes:

  • Cheese press
  • Stainless steel cheese mold
  • Rectangular polypropylene follower
  • Circular polypropylene follower
  • Stainless steel separating disc
  • Stainless steel drip tray
  • 3 Free cultures $20.85 value | C101, C201, C21

Cheese Press Only Includes:

  • Cheese press
  • Rectangular polypropylene follower
  • Stainless steel drip tray
  • 3 Free cultures $20.85 value | C101, C201, C21


  • 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.

Cheese Making Bundle

Cheese Press - with 3 FREE Cultures

Item# E28SS

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Cherrie C.

Cheese press=Love

I love this cheese press. It's so easy to use & now I have more confidence in the amount of pressure that I am pressing.


Best press

I love my new cheese press. This company is best for cheese makers!!!


Cheese Press Heaven

I am extremely happy with the cheese press! No more hanging buckets of water and the clean up is so easy. The stainless steel dish keeps everything dry. It is easy to operate. I have been making cheeses for five years now and your products and wisdom have never let me down!

Jon U.

New cheese maker

Used the press for the first time and it worked wonderfully. Easy to use and did a great job of pressing the cheese. I found the quality of the press was first rate.

Cheesy M.
Roundup, MT

I'm so Happy with My Cheese Press

After a year of balancing weights on wobbly curds, I finally broke down and got the press. I couldn't be happier! Easy to use and achieve even consistent pressure.