CHEESE MAKING MOLD 10 - SQUARE

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. The cheese that this mold produces is known as Pont L'Evêque and is a delicious French semi-soft variety and is usually an uncooked, unpressed cow's-milk cheese weighing 400g (1lb).

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