Crottin Hoop Small + Press Disc


  • Contains: Crottin Hoop Small + 1x pressing disc (75mm diameter x 2mm thick) bottle is not included.
  • Will require around ½ litre of milk (approximately) but this will vary depending on cheese styles and yields.
  • Place disc on lactic acid cheese in the crottin hoop when all the curd is added
  • You will need to add a weight to the top of the disc. A steel can from your pantry e.g., a can of peeled tomatoes weighs 450g and the can is 75mm wide (perfect weight and diameter) or use a tablet bottle and fill it with sinkers so that it is the same weight.
  • Wait for 4 hours add salt to the top surface of the cheese
  • Then after adding salt, apply pressure to the curd by placing the can on top of the disc. Leave the can in place for 48 hours. Turning cheese a few times over 48 hours is required.
  • Cheese can then be sprayed with Geotrichum and or white mould or even washed rind ripened.
  • Ripening cultures such as KL may be required to neutralise acidity on the lactic acid cheese.
  • Made in France of medium strength food grade HDPE

Hints for using the crottin hoop with press disc:

Fill the hoop full of lactic curd, wait 10 mins and add some more curd, do this several times.  Aprox 4 hours after you added the last of the curd, this allows the curd level to drop, you will need to apply light pressure to the top of the hoop.  I like to use a 2nd small crottin hoop for this, it fits neatly on top of the crottin hoop with the cheese. Half fill the 2nd crottin hoop with some heavy objects e.g., sinkers, coins etc. I like to add the sinkers to a plastic bag, so they do not potentially contaminate the cheese underneath. Add the disc onto the cheese, then carefully place the weighted 2nd crottin hoop onto the curd. Leave for 1 hour.  Now fill the crottin hoop up with more weights so it is about 600 plus grams in weight total. After 12 hours in the hop, and if you are game, carefully turn the cheese inside hoop upside down, only 1 turn is required but it’s not essential to do this turn.  Press the cheese for 24 up to 48 hours. Ambient temp for pressing.

Optionally add white mould and/or Geotrichum to the milk and treat the cheese as you would a camembert to get white mould coverage or eat as a fresh cheese.