The Perfect Press: Timing For Cheesy Greatness

Pressing cheese is an important step in the cheese-making process, as it helps to shape the cheese, create its texture, and prepare it for ageing. The length of time cheese should be pressed depends on the type of cheese being made. For example, fresh acid, blue mould, and white mould cheeses are simply turned 180 degrees and allowed to be pressed under their own weight, whereas Cheddar and Emmenthal cheeses are pressed at high pressures for several hours. Pressing time can vary from 30 minutes to 24 hours.

The importance of pressing cheese

Pressing cheese is an important step in the cheese-making process, as it helps to shape the cheese, create its texture, and prepare it for ageing. The main purpose of pressing cheese is to knit the curds together and expel any excess whey, which can spoil the cheese if left inside. Pressing also helps to ensure the cheese is properly dried and prepared for the cheese cave.

The amount of pressure applied during pressing will depend on the type of cheese being made. For example, soft cheeses like brie and Camembert don't require a cheese press, as the weight of the curds and the act of flipping the cheeses is enough to knit the curds together and drain the whey. In contrast, hard cheeses require more pressure to expel the whey and form the familiar shapes.

When pressing cheese, it's important to start with a lighter weight to prevent the soft curds from being pushed out of the mould and to allow the whey to be expelled. The pressure can then be increased gradually to a heavier weight, with the weight left on for longer periods (up to 12 hours). It's also important to regularly unwrap, redress, and turn the cheese during pressing to ensure even distribution of the remaining whey and to prevent the cheesecloth from being pulled into the cheese.

The length of time cheese should be pressed will vary depending on the type of cheese and the desired texture. For semi-hard cheeses, the curds should be a bit soft but not weeping whey prior to pressing. For hard cheeses, the curds should be well-drained and somewhat firm before pressing.

Overall, pressing cheese is a crucial step in the cheese-making process, as it helps to shape the cheese, create the desired texture, and prepare the cheese for ageing. By applying the appropriate amount of pressure and adjusting it throughout the process, cheese makers can ensure the cheese is properly consolidated and dried, resulting in a high-quality final product.

How to press cheese

Pressing cheese is an important step in shaping the cheese and creating its texture, as well as a part of the aging process. It is especially important for semi-hard and hard cheeses. Soft cheeses, on the other hand, may not need pressing at all or may be pressed under their own weight with minimal lightweights applied.

The pressing process usually starts with lighter weights applied for shorter periods, then increases to heavier weights towards the end of the pressing process, with the weight left on for longer periods (up to 12 hours). Pressing at lighter weights to begin with prevents soft curds from being pushed out of any gaps in the mould or press. It also prevents too much butterfat from being pressed out, which can cause a hard outer surface to form too soon and stop the cheese from draining properly.

During the pressing, it is important to regularly unwrap, redress, and turn the cheese. This helps to distribute the remaining whey evenly throughout the cheese, ensuring that it isn't plagued by mismatched dry and moist spots. It also prevents the cheesecloth from being pulled into the cheese as it shrinks.

The amount of pressure, how fast the pressure is applied, the temperature of the cheese during pressing, and the length of time the cheese is pressed are all variables that need to be controlled during pressing. The amount of pressure depends on the type of cheese being made. For example, fresh acid, blue mould, and white mould cheeses are moulded without pressure and are simply turned 180 degrees and allowed to be pressed under their own weight. On the other hand, cheeses like Cheddar and Emmenthal are pressed at high pressures for several hours.

When applying pressure, it is important to do so slowly to ensure that whey and air can escape through the natural channels between the curd pieces before pressure builds up and closes off the channels. 30 to 60 minutes is sufficient time before the full pressure is applied.

The curd should be warm when placed in a hoop just prior to pressing. If the curd is cold or has dried out, it will be hard and will not matt together sufficiently. If the curd is salted prior to hooping, it should be kept warm to allow the salt to slowly diffuse into the curd for about 10 minutes before being moulded and pressed. The curd should also be kept warm while it is in the press.

The pressing time can vary from 30 minutes to 24 hours. Pressing needs to be applied slowly at first and then gradually increased to allow air and moisture to move from the inner to the outer layers of the cheese. Pressing too fast may close these channels and trap air and moisture in the centre of the cheese.

How long to press soft cheese

Soft cheeses do not require a press. Their weight is often enough to form the cheese. However, if you want to press soft cheese, you can do so with minimal light weight applied.

The pressing process usually starts with a lighter weight applied for a shorter period, and then it increases to a heavier weight towards the end of the pressing process, with the weight left on for longer periods (up to 12 hours).

It is important to note that pressing at lighter weights first prevents soft curds from being pushed out of any gaps in the mould or press. It also prevents too much butterfat from being pressed out, which can cause a hard outer surface to form too soon and stop the cheese from draining properly.

If you are using a cheese press, you can start by turning the screw two complete turns or revolutions, which is approximately 10-15 lbs. of pressure. Let the cheese sit at this pressure for a couple of hours. After that, turn the screw one additional complete turn, which is approximately 25 lbs. of pressure, and let it sit for another hour or two.

How long to press hard cheese

Pressing cheese is an important step in the cheese-making process as it helps to shape the cheese, create its texture, and prepare it for ageing. While soft cheeses can be formed without pressing, or with minimal light weight applied, hard cheeses must be pressed.

The pressing process involves applying weight to the cheese to knit the curds together, expel excess whey, and create the desired shape. The amount of weight and the duration of pressing will depend on the type of cheese being made and the desired texture. For harder cheeses, a greater weight is required.

When pressing hard cheese, it is important to start with a lighter weight for a shorter duration and then gradually increase the weight and duration of pressing. This helps to prevent the soft curds from being pushed out of the mould and ensures that excess butterfat is not pressed out, which can cause a hard outer shell to form and impede proper drainage. It is also important to regularly unwrap, redress, and turn the cheese during the pressing process to ensure even distribution of remaining whey and to prevent the cheesecloth from being pulled into the cheese.

The duration of pressing hard cheese can vary depending on the specific type of cheese being made and the desired texture. For example, when pressing cheddar cheese, a weight of 15 Time Life books is applied for 12 hours. In contrast, when pressing gouda, a medium-pressure cheese, a weight of 5 Time Life books is used.

To determine the appropriate amount of pressure for pressing hard cheese, one can use the following equation:

Pressure = Force/Area

The surface area of the follower that will be pressing the cheese can be calculated using the formula:

Surface area = Pi x radius of the circle squared

The amount of pressure required depends on the desired level of pressure:

• Light pressure: 2-10 psi
• Medium pressure: 10-20 psi
• Firm pressure: 25-45 psi

By inputting the desired level of pressure and the surface area of the follower into the pressure equation, one can determine the force required to press the cheese adequately.

It is important to note that the cheese must be warm during the pressing process as warmth reduces the amount of pressure required. Additionally, the size of the cheese will affect the amount of weight needed, with smaller diameters requiring less weight.

Overall, pressing hard cheese requires the application of weight for a sufficient duration to knit the curds together, expel excess whey, and create the desired shape. The specific weight and duration will depend on the type of cheese and the desired texture, with harder cheeses requiring more weight and a longer pressing time.

What to do after pressing cheese

After pressing your cheese, you will need to regularly unwrap, redress, and turn it. If you don't do this, the cheesecloth will be pulled into the cheese as the curds knit and shrink down.

You should also set the cheese press in a tray or have a drip tray system to collect the expelled whey.

Once the cheese has been pressed, it is almost ready for the next step: aging. Before aging, however, the cheese should be brined. To make a saturated brine solution, mix the following ingredients together thoroughly:

1 tablespoon of calcium chloride (32% solution)

The brine should be stored in a non-reactive container and kept cool (52-54 degrees Fahrenheit). If the cheese is warm after pressing, let it cool to the temperature of the brine before brining. Brining warm cheese increases the rate of salt absorption and will cause oversalting.

After brining, the cheese should be drained and allowed to air-dry while turning for 1-3 days. Once a dry, firm surface is observed, it is ready for aging and can be waxed or left to develop a natural rind.

Frequently asked questions