Crottin Hoop

$3.64$5.45

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SKU: Crottin Hoops Category:

CROTTIN HOOP SMALL

  • A great little hoop for making mini camembert and brie. When making your Camembert/Brie, place some of the curd into one of these hoops to either fill or ¾ fill the hoop. It will make a mini cheese.  Camembert and Brie are surface-ripened so the thinner the cheese the faster it will get a soft centre.  You will now have two cheeses from the same batch of curd; one that matures faster (the one from the Crottin) and the usual Camembert.
  • 85mm x 75 diameter (slight truncation with base) x 70mm tall.
  • Will require less than 300 to 500ml approximately of milk but this will vary depending on cheese styles and yields.
  • Used for soft cheeses, both rennet set and Lactic Acid (Chabichou style).
  • Used in France to make Crottin de Chavignol goat cheese
  • Suited to both soft cow and goat cheese.
  • Made of medium strength food grade HDPE.

Hint: for the mini white mould cheeses, if you want to make a specific batch, cut the curd a little bit larger, to keep more moisture in the curd. At demoulding the cheese will flatten out a bit and will be very soft. It will ripen even faster again and will be ready to eat once the white mould has fully grown.

CROTTIN HOOP MEDIUM

  • 95mm x 85 diameter (slight truncation with base) x 80mm tall.
  • Will require less than 500ml to 700 ml approximately of milk but this will vary depending on cheese styles and yields.
  • Used for soft cheeses, both rennet set and lactic acid (Chabichou Style) set. Ideal for fresh lactic and Persian Feta
  • Used in France to make Crottin de Chavignol goat cheese.
  • Suited to both soft cow and goat cheese.
  • Suited to both cow and goat cheese.
  • Made of medium strength food grade HDPE.

Hint: add a small amount of fine dry salt each surface about 1 or 2 hours after hooping.  Salting must be very minimal. The salting at this stage allows the salt to progressively work through to the center of the cheese.

CROTTIN HOOP TALL

  • 85mm x 70 diameter (slight truncation with base) x 130mm tall
  • Will require approximately 1.5 litre of milk but this will vary depending on cheese styles and yields.
  • Used for soft cheeses such as lactic acid (Chabichou Style)and Persian Feta
  • Suited to both cow and cheeses.
  • Made of medium strength food grade HDPE.

Hint: lactic acid cheese in a hoop can be topped up after 10 minutes (and repeated and repeated) providing the curd stays moist and warm between top ups.  It is a high moisture cheese and this process allows you to use less hoops and get a larger cheese per hoop. De mould after 24 hours.

Weight 0.025 kg
size

small crottin, medium crottin, large crottin

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