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Pressing cheese is a process that expels remaining moisture from the curd and improves the final texture, creating a firm rind on the outside of the cheese and a smooth, uniform consistency within. Pressing gives the cheese the traditional wheel shape, and readies it for aging.
The Cheese Press
We carry a range of cheese presses, listed below from least expensive to most expensive:
The amount of pressure applied to a particular cheese depends on the type of cheese, the moisture content desired, and the size of the cheese. A cheese recipe includes instructions on an amount of pressure for a specific time, for example: Press at 10 pounds of pressure for 15 minutes.
Using a Commercial Press
A commercial cheese press should contain instructions on applying specific amounts of pressure.
Using a Homemade Cheese Press
Cheese pressing weights are figured in PSI (pounds per square inch), not direct weight. Consult our article on Making a Simple Cheese Press to learn how to calculate pressure using the weight of your objects and the size of your cheese mold.
Basic Steps for Pressing Cheese
The fundamental steps of cheese pressing are the same, no matter what type of press you choose.
Cheese Pressing Tips
A few tips from our cheese expert will make your initial attempts at cheese pressing easier:
After Pressing the Cheese
Once you have finished pressing the cheese, pull it out, peel away the cloth, and place it somewhere dark and away from drafts to air-dry according to the recipe, then proceed with the next step in the recipe, such as