Fine Mesh Cheese Mat
This fine mesh ripening mat for cheese making is used when air drying a variety of cheese, especially soft, mold ripened cheese including Chevre, Brie and Camembert. Because this mat has a fine mesh, it will leave less texture on the cheese surface, and is less likely to pull mold as cheese is flipped when aged.
Using this mat will allow whey to drain and air to circulate when cheese is draining, air drying and aging.
- Fine mesh polypropylene cheese mat | 1.4 x 1.6 mm
- Small | 8 x 8"
- Large | 8 x 39.75"
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
- Related Recipes
- bamboo mats
- food handling
Exactly what I needed to give my cheese some air.
This mat provides the right amount of air flow under the cheese to help the air drying process, particularly after brining. Because the openings are so small, any indentations that were made actually disappear during the air drying process after the cheese is flipped. Great product, and I plan to buy more.
These bamboo mats work great for draining and wicking up moisture to properly air dry hard cheeses and for drainage mats.
I love everything I've ordered form Cheesemaking.com. This mat is wonderful. The very fine pattern on my cheeses is barely noticeable. Easy to wash and sanitize. I think I need a few more actually!
Initially I ordered this to serve as a draining mat for a small mold. I quickly found out it is equally useful as a topper for the drying of cheese. I place the cheese on a reed mat, top it with the small fine mesh mat and then cover with a cheese cloth. I also alternate the position to bottom to help air the reed mat.