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Gouda or Edam Cheese Mold

Gouda or Edam Cheese Mold

Regular price $19.95
Regular price $19.95
  • Select Size1 lb
100% No-risk money back guarantee
4.21 14 reviews

Description

This cheese mold is perfect for making a Gouda, Edam or Mimolette style cheese. With a unique spherical shape, this mold will form cheese into a beautiful globe like shape. Draining holes at the bottom of the mold and a sturdy base ensure the whey will drain nicely while pressing, and the heavy gauge will hold up to daily pressing.

Details

Dimensions

  • 1 lb | 4 1/8" W x 4 3/4" H
  • 4 lb | 6 1/4" W x 6 1/2" H
  • 8 lb | 7 5/8" W x 7 1/4" H

Featuresl
Closed bottom

Material
Food grade polypropylene

Country of Origin
France

Cheese Making Bundle

Gouda or Edam Cheese Mold

Item# M140-1lb

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4.21
Customer Reviews
4.2 Based on 14 Reviews
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A New England Cheesemaking Supply Company Customer
VH
03/30/2020
Vanessa H.
Canada Canada
Excellent quality

Quality products at a reasonable price. Very happy with them!

A
02/22/2020
Anonymous
United States United States
Easy cheesy

Yes, making Gouda cheese is time consuming, but with the recipe and mold (Gouda Mold) we got from New England Cheese making company, the process was easy. The mold is well design and made with materials that should last a life time.

CB
12/14/2019
Carole B.
United States United States
Edam Cheese Mold

This is a sturdy, well-made mold, but I was very disappointed, because I thought it would make round cheeses, but they are sort of flying-saucer shaped. Of course, this could be "operator error", so if anyone else has this mold and hasn't had this problem, I'd love to hear from them.

MA
07/16/2019
Matt A.
United States United States
High Quality Mold!

This thing is a tank! It is perfect for 4# gouda and edam. I would not use less than 3 gallons of milk or the follower may bottom out.

Matt A. verified customer review of Gouda or Edam Cheese Mold
GO
01/29/2019
Gloria O.
United States
Nicely madw

Haven't used it yet but it is made heavy duty and I’m looking forward to using it this Spring.