Hjemmeriet


Webshop




















My page

Login to My page

Sign up for News letters


  Svenska    Norske    Deutch


Back
Read more about Cheese
Add to cart

Square mould - Medium - 8,2 cm x 12,3 cm

Cheese mould with 2 large and 2 small sides
Product no.: 1232, Weight: 103 g., In stock
Price for
1 item: 56,00 DKK
Instruction: Tåler opvaskemaskine og skoldning.

Picture of Square mould - Medium - 8,2 cm x 12,3 cm

Brugsvejledning

Medium cheese mould, made up from 2 small and 2 large sides. The sides have little holes that allows whey to drain of easily.

Used in combination with cheese trays and cheese mats when draining off whey from curd.

Made from food-grade plastic. Dishwasher and scalding safe.

Loading...

Content

1 medium chese mould, made up from 2 small sides (8,2 cm x 10,3 cm) and 2 large sides (12,3 cm x 10,3 cm)


Usage

Squared cheese moulds are made from a combination of our two standard sized sides:

  • Small: 8,2 cm x 10,3 cm.
  • Large: 12,3 cm x 12,3 cm.

By assembling these in different combinations, you can create many different mould sizes or shapes, small, medium or larger ones.

Below are some examples.

Triangular:

  • Small, with 3 small sides (Volume 0,3 liter)
  • Medium, with 3 sides - 2 large and 1 small side (Volume 0,5 liter)
  • Large, with 3 large sides (Volume 0,65 liter)

Squared:

  • Small with small 4 sides (Volume 0,65 liter)
  • Medium with 4 sides - 2 large sides and 2 small sides (Volume 1 liter )
  • Large with 4 large sides (Volume 1,5 liter )

Other geometries - 5 or more sides can be joined to form other shapes

Quantities of either 4 large moulds, 6 medium or 9 small ones, will fit into the standard sized cheese tray.

Be aware, however, that if you fill up the cheese tray with moulds, then there will be no room for drained off whey in the tray.

Tips

Cheese moulds used for cheese production will in addition to the visual character, also influence the ripening/maturations of the cheese flavor and texture.

For cheeses like feta, which does not require ripening, the physical shape of the cheese is not relevant. A Feta cheese made in round, square, large or small moulds will tastes just the same.

When it comes to cheeses which are to be matured, the size of the mould influences the development of cheese flavor and texture.

For white moulded cheeses, the thickness of the individual cheeses is of importance. The thicker the cheese the longer it takes for the maturing process to reach to the core of the cheese. And the longer time a white mold cheese matures, the stronger the flavor.

With blue moulded cheese the maturation occurs from the outside as well as from the inside of the cheese, and the cheese thickness is not as significant as for white moulded cheese.

Brie is typically made in a mould which gives the cheese a thickness of 2-3 cm. This provides a quick maturation to the core and the cheese will be mild in taste.

Camembert is typically made in moulds which gives a thickness of 3-5 cm. This means that this cheese need more time for maturing all the way to the core, which gives a stronger taste.

Blue moulded cheeses are often made with a thickness of 4-6 cm.

For moulded cheeses you can assume that the curd will shrink to about 1/3 of the volume at the time the curd was filled into the moulds.

If you want to make a brie with a thickness of 3 cm you must fill the cheese mold with 9 cm curd.
If you want to make a camembert or gorgonzola with a thickness of 4 cm you must fill the cheese mold with 12 cm curd.

Note that the is only rules of thumb - the resulting thickness will be greatly influenced by the recipe process before the curd is filled into moulds.

For hard cheese that matures over long time, it is important that the cheese has a certain height and volume to optimize the processes taking place inside the cheese where the water activity during the aging process plays a major role.
Hard cheese is typically produced in large moulds and it is suggested to make the cheese thickness no less than 5 cm as this gives appropriate slices of cheese even after cutting off the outer part of the cheese crust.

Have in mind though, that the physical shape of the cheese may influence the time used for brining. The bigger the cheese, the longer the time for brining.

Facts

Length12,3cm
Width8,2cm
Height10,3cm
Volume1,0liter
Shipment weight103g


Shipping (Denmark): 58,00 DKK - Select country:
You may add additional 1497 g for the same shipment price. See more here.


Assembling the mould

The mould plates are designed with pins and recesses which can be assembled by snapping the pins from one mould plate into the recesses of a second mould plate.

When assembling the mould make sure that the slit on each mould plate is located on the outside of the assembled mould - otherwise the mould plates cannot be assembled.

Make sure that all pins are firmly clicked into position before adding the next mould plate.

It is not possible to assemble the mould incorrectly. The pins will only snap into the recesses if the mould plates are positioned as described. If you are not able to click the mould plate pins into the reccesses, then you are not assembling the plates as described.

You can assemble triangular moulds. When assembling a triangular mould using 2 long and 1 short plate, you must bend the slit edge on one of the 2 long plates in order for the mould to be assembled in a stable manner.

When assembling mould with 4 or more plates you need not bend the slit edge.

The cheese moulds are made from sustainable food safe plastic and are dishwasher safe.

Instruction: Tåler opvaskemaskine og skoldning.
Square mould - Medium - 8,2 cm x 12,3 cm
Cheese mould with 2 large and 2 small sides
Product no.: 1232, Weight: 103 g., In stock
Price for
1 item: 56,00 DKK

Currency:
Show prices:


Copyright (c) Hjemmeriet 2009..2021 - Nyvangsvej 93, 4100 Ringsted - Telefon: 23 24 48 00 - E-Mail: Hjemmeriet@Hjemmeriet.com - CVR.nr. 41408391
Updated: 2021-01-27 14:08:35
23/5 - Visitors: 821224 - 1