Description
This Cheese Curing Box has been selected specifically for the curing of a Farmhouse cheese made in our 800g mould (recipe on website under recipes tab) but this container will accommodate any cheese made in our 800g moulds that needs to mature or cure. It would work very well for a bloomy rinded cheese too using the lid to build up and reduce humidity (see instructions for the 2 and 4 litre conditioning boxes for more direction). It measures 16 cm in diameter across the top, tapering to 14 cm at the base and is 8.5cm high (from base with lid on) with an internal rack that sits 1.1 cm off the floor of the container, giving a usable height of 7.4 cm when the rack is in and the lid is on. It also has a small rocker vent in the lid that can be left open or closed for limited ventilation.
A Farmhouse cheese is a lightly pressed direct salted cheese that once turned out of the mould needs to sit on a drainage mat. Residual whey and salt then form a salty solution that collects in the bottom of the container underneath the mat. This whey is periodically tipped out and reserved to then ‘baste’ the cheese curd twice daily for 3 days. We have found that as this cheese cures it reduces in height and ‘spreads’ a little. On day 1 of curing, you may not be able to put the lid on the container, but the cheese soon changes in shape to allow the lid to be placed.
If you wish to order more than 4 cheese conditioning boxes at one time (small items can be packed inside), or a large item such as a large mold or kit along with a cheese conditioning box please send an initial enquiry so that we can give you a shipping quote. Items are always wrapped carefully and packed inside each other to achieve the lowest possible shipping cost.




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