This is our second year making cheese, and we seem to be making it more often, at least once per week. Since the first of the year, we have made a sage-infused cheddar, a gouda, a gruyere, an imperial porter cheddar, and a traditional Colby. Our investment in equipment has been pretty minimal – a few cheese molds and a giant pot we got on clearance. But after a few pressing related mishaps, we have decided enough was enough and strung for a fancy cheese press from cheesemaking.com. We shopped around on Craigslist and eBay, and there were a few knock-off versions, but the quality of this one and it’s inclusion of a super-nice stainless-steel cheese press and follower pushed us over the edge.
In addition to preventing disaster (my olympic weights would often come crashing down mid-press!), I also feel like this system is a lot cleaner: no more germs falling like snowflakes onto my beautiful cheese-babies. I also love that this system comes with a draining tray that I can position over the sink.
It’s pricey, but I figure the convenience factor is worth it. Now I just have to make more cheese…
1/2 Full Farm 
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