Just a quick post today. Sam asked me about my cheese mold so I thought it merited a post. This is the Cheddar mold - as you can see it's perforated all over. This is to allow the whey to seep out during the pressing stages so that the cheese gets as dense as possible.
When it was in the pressing stage, I lined the mold with cheesecloth to keep the cheese all in one blob...making it easier to flip out after. The reason why I ended up using my roasting pan was so the cheese didn't sit in its own whey during pressing. If I had just put it on a breadboard for example, it would have been sitting in whey - and making the pressing process kind of useless because it would have kept reabsorbing the liquid at the bottom.
This is NOT the ideal set up, but it worked for me! :) The roasting pan has little ridges in it, so balancing the weight on top was like building a very heavy house of cards!
I keep saying mold mold mold...I have to differentiate between the plastic type (as above) or the wonderful living bacterial type that I can't wait to see on my cheese hee hee...actually if I follow the true Canadian spelling, bacterial fluffy white and blue stuff is spelled with a "U" as in mould. I'll do that from now on!