We supply a range of cheese molds that are all manufactured from special 'Dairythene' plastic for easy sterilization.
Each mold is drilled with numerous holes to allow the whey to escape. In production these molds are usually lined with a cheese cloth prior to filling with curd and set on a cheese mat to ensure complete drainage: this is especially important if the cheese is pressed.
This particular one is known as a Tall Beaker mold and is cylindrical but tapered: it measures 2.2" (55mm) outside diameter at the base and 3.15" (80mm) at the top, with a height of 6.5" (165mm). This is an economic starter mold, ideal for many types of soft and semi-soft cheese.
The mold is also known as a 'Faisselle' - the name is that of the container (originally an osier type basket with lots of drainage holes that goes back thousands of years) and the name then transferred to the soft cheese that it was used for. Faisselle is a fresh, very soft cheese of exceptionally high humidity that is made from goats or cows milk: it has no rind and has a very mild taste, so is often used as an ingredient, or as a starter in its own right.