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A cheese mould is really a strainer. It holds the curd in shape while the whey runs out, and the size and the hole pattern decide how much moisture stays in, which is most of what separates a ricotta from a caciotta.
Ferrari make the bulk of what we stock, in hard food grade plastic. The small strainers run from a 7cm mini ricotta mould up through 7.2 to 5.8cm, 9 to 8cm and 12 to 11cm, which covers the fresh cheeses most people start with. Larger sizes go to 18.5 to 16cm at 2000 grams and a 20 to 19cm hard plastic mould for a proper wheel. There are soft cheese strainers for caciotta, a soft shell 18cm, and square moulds including an 11 x 10 x 8.5cm feta mould. Mad Millie do a round mould for camembert, blue and brie.
Two things worth knowing. Tapered moulds release a finished wheel far more easily than straight sided ones, and moulds are sized by the weight of curd they hold rather than the litres of milk you start with, so ask if you are matching one to a recipe.
Everything here washes and reuses for years. Rinse in cold water first, hot water sets protein onto the plastic.
See also cultures and rennet, cheese kits and cheese tools. In stock at Laverton North and Epping. Part of our Cheese Making range.
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