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A very solid cheese press, using the lever principle, to create a pressure 10 times great that the weight you hang on the lever. The press is made from solid steel and has a glue lam piece at the bottom. Galvanized steel.
Dimensions:
Bottom: 40 x 61 cm (B x D), Thickness 2,5 cm.
Height: 82 cm
Length of the lever: 81 cm.
All parts seperate easily and can be stored in a regular kitchen cupboard.
Photo 1 illustrates the press with a 5 kg weight.
Photo 2 illustrates the main parts of the press.
Photo 3 illustrates the press with a 10 kg weight.
Photo 4 illustrates the press with a 15 kg weight - please note the need to add extra weight at the back.
Photo 5 illustrates the seperated parts
1) Bottom Piece
2) Vertical pole
3) Lever with press
4) Lever
When pressing, use a steel pot, a large cheese mold with follower and a tightly wowen cheese cloth. These tools must be ordered seperately and are not included.
Pressure on the cheese can be worked out using the formula below:
Weight on cheese (approx.) = 10.8 x Weight + 6 kg.
| Weight (kg) | Weight on cheese (kg) |
| 0 | 6 |
| 1 | 17 |
| 5 | 60 |
| 10 | 114 |
| 20 | 222 |
Due to the weight of the cheese press, curd and everything you do not need to secure the cheese press as long as you do not add more than 10 kg weight to the lever, which provides you with a pressure equal to 114 kg - enough pressure to make a Cheddar.
If you want to add more than 10 kg to the lever, please make sure to add more weight to the bottom piece, to secure and maintain the balance of the cheese press. This will prevent it from falling over. Baring that in mind, you are able to add 20 kilos to the lever, thereby creating a pressure equal to 200 kg - required for making hard cheeses such as Parmesan.
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