186 mm PRESSED CHEESE HOOP

• 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. 

186 mm  END CAP/FOLLOWER

• 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.