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Saint Marcellin Cheese Mold

Saint Marcellin Cheese Mold

Regular price $7.95
Regular price $7.95
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5 12 reviews

Description

This saint marcellin cheese mold is a great choice for draining soft cheese. Simply fill the mold with curds and let drain. The small feet on the bottom of this mold allows the whey to easily drain from the curd.

Details

Dimensions
3 1/2" W x 3 1/4" H

Material
Food grade polypropylene

Country of Origin
France

Cheese Making Bundle

Saint Marcellin Cheese Mold

Item# M122

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5
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5.0 Based on 12 Reviews
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RL
04/23/2020
Rahul L.
United States United States
Excellent molds for brie / triple creme

These molds are a great size for making these kinds of cheese. I was thinking of getting the 5.5"-6" diameter molds, but Jim Wallace recommended getting the smaller ones. These are definitely much easier to handle.

A New England Cheesemaking Supply Company Customer
SM
04/18/2020
Steve M.
United States United States
My go-to forms for my go-to cheese!

I’d consider myself an advanced novice. My go-to recipe is Jim’s Triple Crème with a local dairy farm unpasteurized milk, and sone off-the-shelf heavy cream. These forms make four 1.25” cheeses, or three at 1.5”. If I pick up two gallons, I’ll do four Triple Crème, and three with a Brie Nuit treatment, with layers of ground pepper and an ash rind. What a useful mold, and great recipes!

New England Cheesemaking Supply Company Saint Marcellin Cheese Mold ReviewNew England Cheesemaking Supply Company Saint Marcellin Cheese Mold Review
RL
04/16/2020
Rahul L.
United States United States
Exactly what I needed

Perfect for brie / triple creme! I needed 4 of these for a gallon of milk + a pint of cream.

C
11/17/2019
Coreen
United States United States
Excellent Quality

I love these molds for Triple Creme! The quality is excellent, they are the perfect size and are easy to clean!

MS
11/03/2019
Misty S.
United States United States
Very nice!

The molds are very easy to use and work as expected. I had some difficulty turning the curds bit I think that is due to my own lack of knowledge as it was the first time I attempted to make this type of cheese.