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Log hoops

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140 mm LOG HOOP

  • 63mm diameter x 140mm long no base .
  • Will require 700ml approximately of milk but this will vary depending on cheese styles and yields.
  • Usually used for lactic acid (Chabichou style) cheeses.
  • For an interesting cheese, it is wide enough to make a white mould log or a blue vein log (this hoop is traditionally used to make a small goat milk blue vein in France).
  • The cheese can also be ashed, Geotrichum ripened or white mould ripened.
  • 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.
  • The final cheese will be approximately 100mm long.
  • A timber kebab/skewer can be used to support the cheese
  • Made of strong food grade HDPE.

200 mm LOG HOOP

  • 55mm diameter x 200mm long, no base.
  • Will require 800ml to 1 litre approximately of milk but this will vary depending on cheese styles and yields.
  • This is a similar hoop to the one used to make the traditional French Cheese Sainte-Maure de Touraine.
  • The final shape is a log approximately 10cm – 12 cm long.
  • Usually used for lactic acid (Chabichou style) cheeses.
  • The cheeses can be ashed, Geotrichum ripened or white mould ripened.
  • It is traditionally used for goats’ milk but can be used just as easily with cow’s milk cheese.
  • 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.
  • Made of heavy-duty food grade HDPE.

Hint: use a kebab or skewer stick as a support (stop the cheese fracturing) for the cheese.  It needs to be placed into the cheese while the cheese is still in the hoop. A piece of straw was traditionally used to hold the cheese together.

260mm LOG HOOP WITH BASE

  • 65mm at top x 55mm at base x 260mm long with base.
  • Will require 700ml to 1 litre approximately of milk but this will vary depending on cheese styles and yields.
  • This is the traditional French Cheese Sainte-Maure de Touraine.
  • The final length of cheese is a log approximately 170mm long.
  • Usually used for lactic acid (Chabichou style) cheeses.
  • The cheeses can be ashed, Geotrichum ripened or white mould ripened.
  • It is traditionally used for goats’ milk but can be used just as easily with cow’s milk cheese.
  • Made of heavy-duty food grade HDPE.

Hint: To do the first turn of the cheese place a cut out piece of blue cloth on top of the cheese, with a flat egg lifter on top of the cloth, carefully flip the hoop and when it is inverted slowly pull out the egg lifter, leaving the blue cloth behind.  To turn the hoop  back again after a few hours place egg lifter under blue cloth and lift the cheese.

Weight 0.075 kg
size

140mm, 200mm, 260mm with base

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