I’ve noticed in several recipes, such as leichester, it calls for placing the curd on a draining board.  What exactly would this be?  Just a regular cutting board, or would it need to have a way to drain, such as the holes in a colander, as the name implies?  If it’s an specialty item for cheesemaking, where can it be purchased?

Thanks for your help.

I find bamboo mats work great if u dont have regular cheese mats, I would soak the bamboo mats in brine to inhibit growth.

Thanks for the speedy reply!  Where do you find bamboo mats?

major grocery stores or asian markets, used as place mats.

If you’re talking about drying a finished wheel in preparation for waxing, a mat would be good.  If, on the other hand, you are talking about cheddaring, as in Leicester, then a countertop works quite well.  You will need a lot of space to spread out the slices, and it gets major puddles produced as the whey separates.

Yes, I am talking about the cheddaring process.  So just a regular Corian or plastic cutting board, and mop up the puddles, is what you’re suggesting?

Funny you would ask that question. The first time I made cheddar I was deep into making it and reading the recipe saying to myself “what the ^%$^&(* is a ‘draining board’”?
Anyway I used a cutting board inside a cookie sheet to catch the mess. Worked fine.

what the ^%$^&(* is a ‘draining board’”?

its a slightly angled surface attached to a washing up sink for draining dishes on.  Very useful for draining cheese on (not bad for dishes either)

Well, duh!  Thanks for clearing that up for me.  Sometimes the obvious escapes me.  I didn’t think the bamboo mat was the answer, but couldn’t come up with one on my own.

Thanks again!

JRing - 30 July 2008 02:56 PM

Well, duh!  Thanks for clearing that up for me.  Sometimes the obvious escapes me.  I didn’t think the bamboo mat was the answer, but couldn’t come up with one on my own.

Thanks again!

Well you weren’t the only one…..

Woodcat - 28 July 2008 05:59 AM

what the ^%$^&(* is a ‘draining board’”?

its a slightly angled surface attached to a washing up sink for draining dishes on.  Very useful for draining cheese on (not bad for dishes either)

what’s a washing up sink?

(just kidding)

LOL !!!!

I may have to look for a couple of bamboo mats.  I have been using plastic mats.  I like the idea of the tilted sink drainer thingie as well.

I made the Leichester on Saturday.  It was fairly easy, after I figured out the draining board issue.  It’s drying now, and will wax probably tomorrow.  Can’t wait to try it!

Yeah, I made a Leicester a few weeks ago.  Initially the cheddaring process seems a little daunting.  But once you get into it, its pretty easy - just takes a bit of time.  I like working the curd that way, and it made a really nice wheel.  But the long age is a bit of a test of one’s patience.  Have you tried a washed curd yet?  Like Gouda or Colby?

Yes, I’ve made several goudas and a couple of colbys.  The first colby was a little dry, but I used less starter the next time and it was better.  Right now I’m making a lot of manchego.  I think there’s 12 pounds of it in the cheese fridge.  I waxed some of it.  My husband really likes the texture and flavor, and it’s SO easy to make. 

I just opened a jar of feta that I had in brine yesterday, and it’s a little salty.  Need to adjust that brine next time.  But it has a great flavor otherwise.