This cheese press is proudly made in the USA and built to last a lifetime. Made from solid hard wood, Maple, this press is well balanced and easy to use.
Pressure is applied by hanging weights at one of two notches on the lever arm. Each notch is a multiple so you can calculate how much pressure is being applied. For example, a 5 lb. weight hung on the furthest notch (4) will equal 20 lbs. of pressure.
With an ability to apply up to 100 lbs. of pressure, this press can be used with cheese weighing up to 10 lbs.
NOTE: Picture to be updated soon. Now includes a drip tray and the plunger runs through the weight arm
Recognizing Proper Pressing Weight
The proper amount of weight for pressing should be specified in each cheese making recipe. However, this can sometimes lead to over or under pressing, due to the final cheese moisture or fat content of the curds.
Excessive cloudy/milky whey or even butterfat leaking with the draining whey or on the cheese surface when turning, are signs of over pressing. Higher fat cheese requires less weight in early pressing stages when butterfat is still in a liquid state.
Under pressing will result in unconsolidated curds in the final cheese. This can be identified with open curd spaces on the rind or excessive open spaces in the cheese body.
A tight smooth rind with open space in the cheese body can be from applying excessive press too soon. This would seal the surface and trap moisture inside. This is usually accompanied by a cheese leaking moisture in the aging room.
19 1/2" L x 9" W x 26 3/4" H
Country of Origin
Does not come fully assembled