- 180mm diameter x 110mm high with base.
- Will require approximately 4 to 6 litres of milk for a non-pressed cheese but this will vary depending on cheese styles and yields.
- Traditionally used to make a large wheel of many types of cheese including Blue Vein, Havarti, Camembert, Brie.
- Made of heavy-duty food grade HDPE.
- The no-base provides excellent drainage of the curd. A blue cheese cloth or muslin may be used as the base for the cheese for turning.
- End caps and followers are available to purchase separately if you choose to make this hoop into a pressed cheese hoop.
- To make a temporary base for the hoop, use a strong rubber band to hold a piece of blue cheese cloth in place over each end. When turning the hoop make sure that you support the rubber band by holding each of the cloths tightly and then flip the hoop. Ideally leave the hoop on some sort of draining mat to help drainage.
- There are many ways to reduce bitterness. One way is to reduce the aging temperature, this will reduce protease activity and promote peptidase activity.
Hint: Mucor ‘cats hair’ black mould on my cheese. Can be dense black or spidery black moulds and develops very fast on the surface of the cheese. To prevent this, practice good hygiene, disinfect cheesemaking and ripening area. Increase salt (salt moisture ratio), reduce humidity of the ripening chamber, allow establishment of Geotrichum (it can outgrow the black moulds) and use quick growing white mould. If washing cheese don’t use saturated brines, these kill the natural flora and allow the contaminants to become established.