Our press is designed for 2 gallon batches and includes a unique pressure regulator at less cost then the least expensive press we have seen without a regulator. Knowing that pressure is key to making consistently fine cheeses, bricks and water buckets just are not reliable enough. Too much pressure and the cheese is too hard and dry. Not enough pressure and the cheese is too soft and subject to spoilage. We quickly learned that wood products have no place in a cheese press. They absorb water, warp, expand and are impossible to keep sanitary. Our press is all plastic and stainless. A problem with some presses is that cheese tends to ooze out the bottom of the hoop when applying pressure on presses that have no means of clamping the hoop down. Ours allows the hoop to be securely clamped down before pressure is applied. The cheese slides easily from one end to the other when flipping the hoop and follower.
Trustpilot
2 months ago
5 days ago
