CHEESE MOULD - ROUND FETA FORM WITH HOLES (2ND HAND)

CHEESE MOULDS ARE USED TO FORM AND CONSOLIDATE CURDS, GIVING A FINISHED CHEESE ITS DESIRED SHAPE.

A CHEESE PRESS EVENLY APPLIES PRESSURE, WHEN A RECIPE CALLS FOR WEIGHT TO BE ADDED TO THE CURDS.

WHEN PRESSING, IT IS IMPORTANT TO GET RESIDUAL WHEY MOVING FROM THE CHEESE, BEFORE IT IS AGED. THIS IS WHY CHEESE MOULDS HAVE HOLES, TO ALLOW WHEY TO BE RELEASED EVENLY.

LINING THE MOULD WITH CHEESECLOTH ALSO HELPS TO WORK THE MOISTURE AWAY AS IT IS PRESSED OUT.

CLEANING: RINSE OFF ANY LOOSE CHEESE RESIDUE WIHT WARM WATER. WASH MOULDS WITH DISH SOAP AND A SOFT BRUSH OR SPONGE, PAYING ATTENTION TO CREVICES AND CORNERS. SANITISE - 1-2 TABLESPOONS OF BLEACH PER GALON OF WATER. SOAK FOR A FEW MINUTES, THEN RINSE THOROUGLY. ALTERNATIVELY - RINSE IN WHITE VINEGAR TO HELP ELIMINATE BACTERIA AND YEAST. AIR DRY COMPLETELY IN WELL-VENTILATED AREA BEFORE STORING.

STORAGE: IN A CLEAN DRY PLACE, AWAY FROM DUST AND CONTAMINANTS.