186mm HOOP


  • 188mm diameter x 96mm high with base.
  • Will require approximately 8 to 15 litres of milk for a non-pressed cheese but this will vary depending on cheese styles and yields.
  • Traditionally used to make a large wheel of cheese such as Camembert, Brie or triple cream, Blue Vein, Havarti, Feta.
  • The base provides support to the large diameter cheese while turning.
  • The follower is available to purchase separately if you choose to make this hoop into a pressed cheese hoop.
  • Made in France of heavy-duty food grade HDPE.


Hint: When brining cheese always add some CaCl2 and Acid to the brine. It is particularly important for cheeses that spend a long time in the brine.  The calcium and acid in the brine should equal the calcium and acid in the cheese.