CHEESE MOULD BOWL ROUND

A CHEESE MOULD BOWL IS USED IN THE CHEESE-MAKING PROCESS, ESPECIALLY FOR CHEESES THAT REQUIRE PROPER DRAINAGE AND SHAPING. CURD IS PLACED IN BOWL AND IT SHAPES THE CHEESE AS IT DRAINS. TYPICALLY HAS HOLES OR PERFORATIONS THAT ALLOW THE WHEY TO ESCAPE, HELPING THE CHEESE SOLIDIFY WHILE MAINTAINING ITS STRUCTURE. PLASTIC MOULDS ARE THE MOST COMMON BECAUSE THEY AREAFFORDABLE, LIGHTWEIGHT AND HAVE GOOD DRAINAGE PROPERTIES. STAINLESS STEEL MOULDS ARE DURABLE AND RESISTANT TOSTAINING, BUT THEY ARE USUALLY MORE EXPENSIVE. VARIOUS SIZE DEPENDING ON THE AMOUNT OF CHEESE YOU WANT TO PRODUCE. BENEFITS: IMPROVED CHEESE SHAPE, BETTER WHEY DRAINAGE, CLEANLINESS DURING CHEESE-MAKING AND EASY STORAGE. CHEESES: RICOTTA, FRESH MOZZARELLA AND GOAT CHEESE. CLEANING: HAND WASH BOWL WITH WARM SOAPY WATER. AIR DRY COMPLETELY. DISINFECT WITH VINEGAR SOLUTION. RINSE THOROUGHLY. STORAGE: COOL, DRY PLACE. AWAY FROM SUNLIGHT AND HUMIDITY. MUST BE CLEAN AND DRY TO PREVENT MOULD OR BACTERIA. STACK BOWLS.