- Traditionally used to make lactic goat cheese in France but works just as well with cow milk. Also makes a great little hoop for making mini camembert and mini brie. When making your Camembert/Brie, place some of the batch of curd into one of these hoops to either fill or ¾ fill the hoop. It will make a mini cheese. Camembert and Brie are surface ripened so the thinner the cheese the faster it will get a soft centre. You will now have two cheeses from the same batch of curd; one that matures faster (the one from the Crottin) and the usual larger Camembert.
- 85mm x 75 diameter (slight truncation with base) x 70mm tall.
- Will require less than ½ litre of milk but this will vary depending on cheese styles and yields.
- Used for soft cheeses, both rennet set and Lactic Acid (Chabichou style).
- Used in France to make Crottin de Chavignol goat cheese
- Suited to both soft cow and goat cheese.
- Made in France. Made of medium strength food grade HDPE.
Hint: for the mini white mould cheeses, if you want to make a specific batch, cut the curd a little bit larger, to keep more moisture in the curd. At demolding the cheese will flatten out a bit and will be very soft. It will ripen even faster again and will be ready to eat once the white mould has fully grown.