{"product_id":"cheese-press","title":"Cheese Press","description":"\u003cp\u003eThis cheese press is proudly made in the USA and built to last a lifetime. Both easy to use and care for it is a wonderful investment for any cheese maker.\u003c\/p\u003e\n\u003cp\u003eBuilt with a hard wood (maple) base and top bars, rubber feet to protect your kitchen counter and stainless steel components, this press is both beautiful and durable.\u003c\/p\u003e\n\u003cp\u003eWhen pressing, weight is increased by simply pressing down on the top bar. The weight is automatically regulated with stainless steel springs and can be measured, on the easy to read pressure gauge, from 0 to 80 lbs.\u003c\/p\u003e\n\u003cp\u003eWith this press you can easily press a variety of delicious hard cheeses including, but not limited to, Cheddar, Gouda, Parmesan and Monterey Jack.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCheck Pressure Gauge\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter shipping the pressure gauge may not read '0' as a result of spring compression during shipping. To re-set the press, simply release and remove the top locks and allow the springs to decompress.\u003c\/p\u003e\n\u003cp\u003eDo not store the press with springs compressed.\u003c\/p\u003e\n\u003cp\u003eThe springs and pressure gauge strip are designed to work together for proper pressing weight.\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eRecognizing Proper Pressing Weight\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe proper amount of weight for pressing should be specified in each cheese making recipe. However, this can sometimes lead to over or under pressing, due to the final cheese moisture or fat content of the curds.\u003c\/p\u003e\n\u003cp\u003eExcessive cloudy\/milky whey or even butterfat leaking with the draining whey or on the cheese surface when turning, are signs of over pressing. Higher fat cheese requires less weight in early pressing stages when butterfat is still in a liquid state.\u003c\/p\u003e\n\u003cp\u003eUnder pressing will result in unconsolidated curds in the final cheese. This can be identified with open curd spaces on the rind or excessive open spaces in the cheese body.\u003c\/p\u003e\n\u003cp\u003eA tight smooth rind with open space in the cheese body can be from applying excessive press too soon. This would seal the surface and trap moisture inside. This is usually accompanied by a cheese leaking moisture in the aging room.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions\u003c\/strong\u003e\u003cbr\u003e6 1\/2\" W x 12\" L x 18\" H\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCheese press\u003c\/li\u003e\n\u003cli\u003eRectangular polypropylene follower\u003c\/li\u003e\n\u003cli\u003eStainless steel drip tray\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFeatures\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMade in the USA\u003c\/li\u003e\n\u003cli\u003ePress is hard wood and stainless steel\u003c\/li\u003e\n\u003cli\u003eFully assembled and ready to use\u003c\/li\u003e\n\u003cli\u003eEasy to use\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"New England Cheesemaking Company","offers":[{"title":"Default Title","offer_id":42134707273982,"sku":"75570","price":235.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0602\/5216\/0254\/products\/cheese-press-no-mold-2_1024x1024_47598316-5439-4ae3-82ea-f7a233260a8c.jpg?v=1638561402","url":"https:\/\/bacchusandbarleycorn.shop\/products\/cheese-press","provider":"Bacchusandbarleycorn","version":"1.0","type":"link"}