EDAM GOUDA HOOP TRADITIONAL
- 16cm in diameter x 16cm deep.
- It will produce a is a 2kg Edam. This will require approximately 15 to 20 litres of milk but this will vary depending on cheese styles and yields.
- This hoop produces round cheese typical of a Gouda, Edam or Mimolette styles.
- But it can be used for any hard or semi hard-pressed styles of cheese.
- There are 5 holes in the base for drainage.
- There is a round press plate that comes with each hoop.
- The hoop is very solid food grade plastic.
- It is recommended that a disposable blue cheese cloth or cotton cheese cloth is added to the hoop before curd is filled into the hoop.
- Made of heavy-duty food grade HDPE.
Hint: use 2 cloths at right angles to each other to ensure cloths volume is sufficient to overlap all of the curds.
EDAM GOUDA HOOP SMALL
- 11cm in diameter x 11cm deep.
- It will produce a is a 650 g Edam. This will require approximately 5 litres of milk but this will vary depending on cheese styles and yields.
- This hoop produces round cheese typical of a Gouda, Edam or Mimolette styles.
- But it can be used for any hard or semi hard-pressed styles of cheese.
- There are 4 holes in the base for drainage.
- There is a round press plate that comes with each hoop.
- The hoop is very solid food grade plastic.
- It is recommended that a disposable blue cloth or cotton cloth is added to the hoop before curd is filled into the hoop.
- Made of heavy-duty food grade HDPE.
Hint: Edam, Gouda and Havarti style cheese are pressed under the whey to remove air and to get a closer texture. Only a light weight is needed at this stage. Make sure the whey stays warm so that the curds remain warm, especially important on colder days.