Saint Marcellin Cheese Mold
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.
3 1/2" W x 3 1/4" H
Food grade polypropylene
Country of Origin
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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.
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!
Perfect for brie / triple creme! I needed 4 of these for a gallon of milk + a pint of cream.
I love these molds for Triple Creme! The quality is excellent, they are the perfect size and are easy to clean!
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.