After some cool results with our other dairy products I think we are nearly ready to give hard cheeses a go, but before we get stuck in we are going to need some sort of press. After all, by draining the whey and pressing the curds we can achieve a hard, moisture free cheese that will safely age at temperatures which would usually spoil soft cheeses and other dairy products.
You could get away with a makeshift press but I’m going to show you another way. The design here is based on a few presses that I found while browsing the web but I have added and changed a couple of things. One important thing to consider when thinking materials is that the bottom and top board must be able to withstand and accommodate 25kg (50lbs) of weight. This is usually the most weight that will be used during pressing.
The cost involved in building a press can be next to nothing to very expensive indeed, depending on the materials used and how nice you want it to look. As soon as I realized that I was going to need a press I thought about what I could use that was already available to me. I knew that there was plenty of nice old timber at the farm and a cake pan at home, as well as some old dumbbell weights that could come in handy later. I did need to buy the gal legs and uprights ($5.00 each) but you could get away with timber dowel uprights beveled into the based (no legs) if you wanted to do it cheap.
Here are some photos, which will hopefully help to explain the process.
If you have any questions or suggestions on any of my blog posts by all means throw me a message. One more thing, does anyone have any experience with setting up a cheese fridge or something similar for aging hard cheeses?