CROTTIN HOOP SMALL
- A great little hoop for making mini camembert and brie. When making your Camembert/Brie, place some of the 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 Camembert
- 85mm x 75 diameter (slight truncation with base) x 70mm tall
- Will require approximately 500ml of milk but this will vary depending on cheese styles and yields
- Great size for a mini camembert or brie
- Also 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 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 demoulding 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.
CROTTIN HOOP MEDIUM
- 95mm x 85 diameter (slight truncation with base) x 80mm tall.
- Will require approximately 700ml of milk but this will vary depending on cheese styles and yields
- Great size for a mini camembert or brie
- Used for soft cheeses, both rennet set and lactic acid (Chabichou Style) set. Ideal for fresh lactic and Persian Feta
- Used in France to make Crottin de Chavignol goat cheese.
- Suited to both soft cow and goat cheese.
- Suited to both cow and goat cheese.
- Made of medium strength food grade HDPE.
Hint: add a small amount of fine dry salt each surface about 1 or 2 hours after hooping. Salting must be very minimal. The salting at this stage allows the salt to progressively work through to the center of the cheese.
CROTTIN HOOP TALL
- 85mm x 70 diameter (slight truncation with base) x 130mm tall
- Will require approximately 1 litre of milk but this will vary depending on cheese styles and yields.
- Used for soft cheeses such as lactic acid (Chabichou Style)and Persian Feta
- Suited to both cow and cheeses.
- Made of medium strength food grade HDPE.
Hint: lactic acid cheese in a hoop can be topped up after 10 minutes (and repeated and repeated) providing the curd stays moist and warm between top ups. It is a high moisture cheese and this process allows you to use less hoops and get a larger cheese per hoop. De mould after 24 hours.