Cheese Moulds: format, draining and structure under control

Cheese Moulds: what gives the curd its shape

Once the curd is cut, the mould decides two things at once: the format of the wheel and how freely the whey can drain away. Our moulds from Milky are made of food-safe plastic, perforated all round and easy to clean. From a single small portion to a hard cheese wheel of 200 mm across, the right size is here.

From portion mould to large wheel

For fresh cheese and small portions there are the small round moulds at 70 and 65 mm in a pack of ten, plus round moulds at 110 mm in a pack of four, tapered round tubs and the heart mould in a set of five. If you want bigger wheels, reach for the round mould with base at 190 and 180 mm or the round mould with base and lid at 200 mm, which is built for hard cheese. In between sit the specialists: the pyramid in a set of five, the basket mould with its woven imprint and the tapered rectangular briquet mould. For small 400 gram Gouda wheels there is the baby Gouda mould with lid in a pack of three, and matching 190 mm lids are available singly.

Lids, pressure and a set to start with

A lid is more than a cover. It sits inside the rim of the mould and passes the pressure from the press or a weight evenly onto the cheese, so the wheel closes up instead of fraying at the edges. Moulds without a lid, by contrast, suit varieties that drain under their own weight alone. If you have not settled on a format yet, the value pack of 13 moulds with draining mats is the simplest way in: it lets you work through several shapes without buying each one separately.

Frequently asked questions

Which size suits which volume of milk?
As a rough guide, ten litres of milk give about one kilo of cheese. For that amount a mould of roughly 190 to 200 mm across fits well.

Do I need a cheesecloth as well?
With fine curd and soft varieties yes, as it holds the mass together and gives a smooth surface. With coarse curd you can manage without.

How do I clean the moulds?
Rinse them out in hot water straight after use so no whey dries in the holes. Then let them dry fully and store them uncovered.