Frederic Melton
A cheese press is used to keep the curds whole or stuck together, which is called knitting. The dryness or hardness of the cheese is determined by manipulating the temperature of the curds and the whey, the size of the curds while stirring, and the milling of the final curd before pressing. Using a cheese press without a spring is possible, but using one will allow for more accurate pressure on the curds to produce cheeses of varying dryness. Before using a cheese press, it is important to clean it with warm water. Once the cheese press is clean, you can fill the mold with curds, place the follower on top, and press with the specified weight from your recipe.
How to use a cheese press with no spring
| Characteristics | Values |
|---|---|
| Purpose | To keep the curds whole or stuck together (knitting) |
| Pressure | Apply pressure until droplets of clear whey form in the openings of the cheese mold and drip onto the runoff plate |
| Weight | No guessing if you use a kitchen scale and measure how much you have to compress the spring to get 5 lbs on the scale |
| Curds | Well-drained, already somewhat firm, cut, and salted properly prior to pressing |
| Cheese type | Hard cheese |
| Temperature | Heat curds and whey to over 100F (37.7C) and sometimes as high as 125F (51.6C) |
| Mold | A mold with a follower is straightforward to use |
| Cheesecloth | Not necessary but can be used if desired |
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What You'll Learn
Use cheesecloth to line the mould, then fill with curds
Using cheesecloth to line the mould is an important step in the cheese-making process. The cloth helps to wick away moisture from the surface of the cheese, allowing for proper drainage from the cheese mould. Without it, the cheese may retain too much moisture, and the curds may not knit together properly. For harder, long-aged cheeses with very low moisture, cheesecloth is the best option.
To begin, cut your cheesecloth to size, so that it fits your mould. You can use butter muslin as an alternative. Place the cloth inside the mould, ensuring that it covers all the holes in the mould. You want to create a barrier between the mould and the curds, so take care to smooth out any creases.
Once the mould is lined, it's time to fill it with curds. Gather your prepared curds and gently fill the mould, taking care not to disturb the cheesecloth lining. The curds should be lightly compressed from draining, but not tightly packed, as this will affect the final texture of your cheese. Leave some space at the top of the mould for the follower, a plastic disk that covers the cheese surface.
Cover the curds with another piece of cheesecloth before adding the follower. The cheesecloth will be pressed between the curds and the follower, helping to absorb moisture during the pressing process. Now, you're ready to apply pressure to the mould. For spring-loaded presses, refer to specific instructions for determining the correct pressure. It's important to adjust the weight gradually, applying more pressure as the cheese consolidates and drainage slows.
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Manipulate temperature to control dryness and hardness
When making cheese, manipulating temperature is crucial for controlling dryness and hardness. Here are some detailed instructions on how to do this effectively:
Firstly, it is important to understand the relationship between temperature and humidity. Warmer air can hold more moisture, so relative humidity and temperature are inversely related. Therefore, when adjusting temperature, you must also consider humidity levels. The ideal humidity level for cheese ageing is between 75% and 95% RH (relative humidity) when the temperature is between 50 and 55 degrees Fahrenheit or 10 to 13 degrees Celsius. If the humidity is too low, the cheese may dry out, and if it is too high, mould may develop, affecting the texture and flavour.
To achieve the desired humidity levels, you can use specialised equipment such as a cheese grotto or a wine fridge. These allow you to regulate temperature and humidity consistently. Alternatively, you can use a refrigerator, adjusting it to its warmest setting. If using a refrigerator, the base humidity level should be at least 70%, and it should increase to around 75% once the cheese is added.
When drying cheese, you can control the dryness and hardness by adjusting the drying time and the temperature. Some sources suggest drying cheese for 10 to 14 days before bagging or vacuum sealing. This process can be done in a refrigerator set to its warmest temperature or in a frost-free refrigerator. However, it is important to note that normal refrigerator temperatures tend to be cooler than ideal for ageing, so the process may be slower.
Additionally, when ripening soft cheeses, a ripening box can be used within the refrigerator. This box should be opened daily to ensure sufficient oxygen, and a rack should be placed inside to elevate the cheese. The cheese itself will provide sufficient moisture in most cases.
By carefully manipulating temperature and considering humidity levels, you can effectively control the dryness and hardness of your cheese during the pressing, drying, and ageing processes.
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Use a saturated brine solution
Brining is a common step in cheese recipes, particularly for cheeses with a short aging time. It is an efficient and reliable way to add salt to the cheese. Salt is an important part of cheese-making and has multiple purposes, including assisting in drawing out whey, preserving the cheese, and protecting against undesirable moulds. Salting the cheese also pulls moisture from the surface, drying it out properly for rind development.
A brine solution is typically made by boiling water and then cooling it to sanitize it. The next step is to add salt and other ingredients. Stir the solution until all the salt is dissolved. A brine is typically a saturated brine strength, which means adding salt until it no longer dissolves when added. This will be about 23% salt when the brine is at 52-54 degrees Fahrenheit.
When the cheese is done being pressed, it should be moved to a cool location, so the temperature can drop to the same temperature as the brine solution. Brining warm cheese increases the rate of salt absorption, resulting in over-salting. Once cooled, place the cheese into the brine solution. The density of the brine will cause the cheese to float, so the top surface of the cheese will float above the brine. To prevent this, simply sprinkle a small amount of salt on the top surface of the cheese. This salt will create its own brine as it mixes with the surface moisture from the cheese.
It is important to regularly turn the cheeses over so that all surfaces are exposed to the brine and are able to absorb the solution. Brine can be used repeatedly, and some say that it can improve the characteristics of a cheese as the brine picks up whey and particles from each cheese and imparts its flavour into each subsequent cheese.
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Ensure the rind closes fully
Ensuring that the rind closes fully is a critical step in making cheese, as it directly impacts the cheese's final shape and structure. Here are some detailed instructions to achieve this:
Firstly, pay close attention to the curd's knitting process. This is when the individual curds start to mat together, forming a cohesive mass. You can facilitate this process by gently stirring the curds with your hands or a spoon, ensuring they are well-distributed and starting to stick together. This step is crucial for ensuring there are no gaps or holes in your final cheese wheel.
Secondly, when transferring the curds to your cheese press, do so gently and in a way that maintains the curd's structure. Avoid breaking up the curds or creating air pockets as you fill your mould. Use a gentle packing motion to ensure the curds are tightly packed together, which will help them fuse effectively during pressing.
The type of cheese cloth you use can also impact the closure of the rind. Opt for a cloth that is fine-weave and allows the whey to escape effectively while holding the curds together. A double-layered cloth can provide added support and help ensure even pressure distribution during pressing, contributing to a well-closed rind.
Finally, during the pressing process, maintain a consistent and gradual pressure increase. Avoid rapid pressure changes, as these can cause the curds to separate or create weak points in the rind. Gradually increase the pressure over time, allowing the curds to fuse together. Depending on the type of cheese you're making, you may need to adjust the pressure and pressing time accordingly.
By following these steps, you can ensure that the rind closes fully, resulting in a well-formed cheese wheel with a cohesive structure. This will also create a good foundation for the ageing process, where a closed rind is essential for controlling moisture loss and facilitating the development of flavour and texture.
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Clean the press with warm water before using
It is important to clean your cheese press before using it. Warm water should be used to clean the press, and you can also sanitise it with a little bleach or any other non-scented sanitiser. Rinse it again with warm water after sanitising.
Do not put the hoop (white PVC tubes/water grade) in hot water above 140 degrees Fahrenheit (60 degrees Celsius) as this temperature is too high for the material. Do not steam clean or put the PVC into the dishwasher.
The cheese press is used to keep the curds whole or stuck together, which is called knitting. The dryness or hardness of the cheese is determined by manipulating the temperature of the curds/whey, the size of the curds while stirring, and the milling or size of the final curd before pressing.
To use the cheese press, centre the hoop (plastic tube) in the middle of the baseplate. Place all the curds into the hoop, spreading them out evenly. Place the small washer inside the centre hole in the follower, then place the follower on top of the curds and press down gently, then firmly, to even out the curds.
The cheese press can be used without a spring, but using one will allow for more accurate pressure on the curds to produce cheeses of varying dryness.
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Frequently asked questions
Clean the press with warm water before using. Line a mould with cheesecloth and fill it with curds. Place the follower on top and press with weight. Flip the cheese according to your recipe.
A good rule of thumb is to press until droplets of clear whey form in the openings of the mould and drip onto the runoff plate. If the whey is milky, you have used too much pressure and squeezed out butterfat. As the draining slows, add more pressure.
The dryness or hardness of the cheese is determined by manipulating the temperature of the curds/whey, the size of the curds while stirring, and the milling (size) of the final curd prior to pressing. For harder cheeses, curds should be well-drained and firm before pressing.
The spring allows for more accurate pressure on the curds to produce cheeses of varying degrees of dryness.
