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Cheese Cloth & Drying Mats
Cheesecloth is made of 100% cotton threads that are bleached to give it a clean white appearance. The unbleached version is called muslin. Cheesemakers use two grades commonly called coarse and fine. Coarse cheesecloth is rated as #10 with about twenty threads per square inch. Fine cheesecloth is rated as #60 with a thread count of around thirty.
Coarse cheesecloth is used when pressing hard cheese into a solid curd mass and is best for use as a cover during air drying. Fine cloth will be needed for thin curd and softer cheeses. You should have enough of each to allow you to increase the thread count by using double or triple layers as needed.
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Used for draining curds and lining cheese press and shaping molds. Easily cleaned and reused. |
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Reed mats are excellent for air drying your cheeses, particularly the soft mold ripened cheeses. Used for camembert and coulommiers cheeses in the turning and draining process. |
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reusable nylon 18 x 32 inchHeavy duty coarse weave nylon mesh bag fits a six gallon pail. It is for use with grape and fruit presses and will also hold a large volume of cheese curd for draining. |
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reusable nylon 10 x 23 inchRe-usable coarse weave nylon straining bag |
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reusable nylon 10 x 23 inchRe-usable fine weave nylon straining bag |
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Used for draining soft cheeses, butter and yogurt. Easily cleaned and reused. |