Cheese mold

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the kitchen accessories are white and have holes in them to make it look like they were made out of plastic

🧀 Cheese Making Kit for Beginners 16 Pcs! If you decide to do homemade cheesemaking, then you will definitely need cheese making basket. The best moldes para queso fresco casero! 🏠 Craft homemade cheese with ease using our versatile small cheese mold. Use the best soft cheese molds and ricotta cheese making mold at home! 🍶 Create small cheese batches effortlessly with our compact homemade cheese mold. Such as: ricotta, feta, brie, tofu, gouda, using a small cheesemold. 💪 Mold various…

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two buckets of ice cream sitting on a cooling rack

We were given a gallon of milk and we didn't have proper cheese molds yet to drain the curds. In about 10 minutes two perfectly good molds that are probably made out of the same plastic as the one you would buy from a cheese making supplier.

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Camembert is a soft creamy cheese which is ripened with the white ripening mould, Penicillium Camemberti. This cheese has its origins in Normandy, France, and is now enjoyed all over the world.  This recipe can be doubled, but you will need two extra cheese moulds. Camembert is ready to eat as soon as it is covered in white mould, however, it is best eaten more mature so that the interior becomes soft and slightly runny. #MilkAlternativesExplored

Camembert is a soft creamy cheese which is ripened with the white ripening mould, Penicillium Camemberti. This cheese has its origins in Normandy, France, and is now enjoyed all over the world. This recipe can be doubled, but you will need two extra cheese moulds. Camembert is ready to eat as soon as it is covered in white mould, however, it is best eaten more mature so that the interior becomes soft and slightly runny. #MilkAlternativesExplored

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several different types of cheese and grapes on a table

Roquefort is among the most famous within the family of blue cheeses. They all are spotted or veined with blue or blue-grey mold due to the adding of the mold PenicilliumThey carry a distinct smell. Some blue cheeses are injected with spores before the curd forms and others have spores mixed in with the curd after it has formed. Blue cheeses are typically aged in temperature-controlled caves.

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