Food grade, kiln dried pine planks are sustainably harvested from local plantation forests. Our cheese boards are the ideal place to dry your hard cheeses before waxing or vaccum sealing, and in between brining in the case of washed rined cheeses. Cheese boards are also used to make a cheese hoop sandwich when making mould ripened cheeses.
How to create a Cheese Hoop Sandwich:
- When making mould ripened cheeses such as Camembert, Brie and blue vein cheeses, you need to have what Valerie calls a "Cheese Hoop Sandwich."
- These cheeses are high moisture content cheeses and do not require pressing. The excess whey is expelled from the curds by allowing the cheese to drain for many hours or overnight, using the cheese's own weight to press whey from the cheese.
- To allow the whey to drain evenly from both top and bottom of the cheese, place your cheese hoop between two cheese boards and two bamboo draining mats and flip the cheese periodically.
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