Cheese Moulds

Moulds give a cheese its shape and let the whey drain as the curd knits together. The camembert and blue mould is the tall round for soft ripened cheeses; the square feta mould drains a firmer curd for feta and similar brined cheeses. Both are food grade and reusable, and either fits the recipes in the Mad Millie kits.

For pressing hard cheeses like cheddar you'll want the cheese press in equipment, and for ageing what comes out of the mould, the cheese wraps. The full range is under Cheesemaking.