Medium Mesh Cheese Mat
Medium Mesh Cheese Mat
Description
This medium mesh cheese mat can be used in many different ways when pressing, drying and aging cheese.
Placing this mat underneath open bottom cheese molds, encourages draining, in cheese like a blue, where the curds are large and firmer. For closed bottom molds without feet, this mat can be placed underneath, to elevate the mold allowing whey to drain from the bottom of the cheese mold. Placed under cheese, when aging, allows air to properly circulate around the entire cheese.
Details
Features
- Medium mesh polypropylene cheese mat | 4 x 4 mm
Size
- Small | 8 x 8"
- Large | 8 x 39.75"
Care
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.
Cheese Making Bundle
Medium Mesh Cheese Mat
Item# MATMED-S
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Plastic Drying Mat
I like these so much better than the bamboo mats. They don't mold.
Ripening Mad Medium Mesh
I bought the large to cut up in smaller pieces. Great value !
Great!
High quality, sturdy, perfect for aging!
the right item for the job
Just like anything else, substitutions are futile. Use the right tool for the job. Yes we often use sushi mats in cheese making. Made of bamboo, they do great in moist/wet environment. However, it is my experience that the long exposure to the acidity doesn't do the sushi mat any good. So spend a few bucks, get the mat. Sushi mats aren't free either. And my little secret: I successfully made a reverse sushi roll with my new cheese mat. Keep smiling!
superb improvement for hard cheese drying
I use these little mats under my hard cheeses for the early bit of ripening and rind formation. They really do the job and keep the cheese off the board so that the air can circulate a little bit.