186mm Pressed Hoop


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  • Hoop is 188mm diameter x 96mm high with base at one end.
  • Consists of 1 x hoop + 1 x end cap/follower (one piece) .
  • Will require approximately 10 to 14 litres of milk but this will vary depending on cheese styles and yields.
  • This hoop traditionally is used to make a large wheel of cheese such as Camembert, Brie or triple cream but with the end cap and follower it allows you to also make a pressed cheese.
  • Made of heavy duty food grade HDPE.
  • The base provides support to the large diameter cheese while turning.

Hint: Always keep curd warm prior to and during, overnight pressing. If there is a thermophile used as a culture keep the curd into the mid 30’s C, if a mesophile keep the curd into the mid 20’s C.  It is very important for conversion of the residual lactose into lactic acid. 



  • Consists of 1 x end cap/follower (one piece).
  • If you already have the 186mm diameter hoop (with base), the end cap will now turn that same hoop into a pressed cheese hoop.
  • A strong hoop suitable for all large pressed cheese types eg Tomme, Gouda, Cheddar, Swiss, Parmesan.
  • The end cap is to allow you to apply that extra pressure during the pressing step required for some large cheese without the disc bending.
Weight 0.390 kg

pressed hoop, end cap follower only