Hi guys,
I’ve mentioned this before, but I just finished pulling the trigger on this new cheese press a few minutes ago.
I spoke with the guy who makes these in California and I have to say that he is very pleasant and a wealth of information.
The press uses a pneumatic cylinder to press the cheese and you simply use a portable air tank (like for airing up tires) to provide the power.
The package comes with the frame, pneumatic cylinder, HDPE food grade draining board with grooves to move the whey away from the mold, 20’ of 500 p.s.i. air hose with quick coupler attachments, wooden block for pressing on the follower, and a chart to tell me exactly what pressure reading I need on my air tank for a given weight.
Basically you use a portable air tank (with a regulator) and adjust the pressing weight via the regulator.
The included chart figures in the mold size, pressing weight needed and the force factor of the cylinder. For example, if I am using an 8” mold and need 202 lbs. of pressing weight, with an 1-3/4” bore cylinder the reading on my pressure gauge will be 40.5 lbs.. This is assuming that he uses the cylinder he described while explaining the process to me.
He is sizing the system up for me (figuring the best cylinder for my needs) and will then let me know when it’s ready to ship. The beauty part of this is that he recently moved up to a much larger size for his own use so I’m buying his old press at a drastically reduced price.
Below is a pic of the press I’m purchasing. I really can’t wait to get my hands on this thing.
In my opinion, the design is nothing short of genius in it’s simplicity.
In the past he has spoken of contacting various cheese making supply sites and offering these for sale (or doing so on his own). I don’t know if his plans are the same but I’ll be sure to give an unbiased review once I have a chance to give this a try.
Tom,
I’m really looking forward to getting this but at the same time I feel a little guilty that I keep spending money on this hobby.
I initially got into this because it sounded like a lot of fun for very little initial cost.
If I keep buying new and interesting toys I’ll eventually be the only person that can produce a 2 lb. wheel of cheese for only $85.00.
At the same time though I feel that each new purchase is helping me make better cheese and it’s also making the hobby more enjoyable.
Next up will be a set of curd knives and then I’ll have everything I need to make my joy complete (at least until the next great item comes along).
i now what you mean i started off with the basics and i havnt advanced much but with what i have im looking at o couple of storage boxes to put it all in and ive only just started lol
Tom,
I’m really looking forward to getting this but at the same time I feel a little guilty that I keep spending money on this hobby.
I initially got into this because it sounded like a lot of fun for very little initial cost.
If I keep buying new and interesting toys I’ll eventually be the only person that can produce a 2 lb. wheel of cheese for only $85.00.
At the same time though I feel that each new purchase is helping me make better cheese and it’s also making the hobby more enjoyable.
Next up will be a set of curd knives and then I’ll have everything I need to make my joy complete (at least until the next great item comes along).
Dave
Well, I made a 5 lb Manchego last night and after having my 110 lb barball tower collapse I have contacted the guy about one of these. I have been thinking about what approach to take for a press for some time. This is one that I had thought of but I don’t have the resources to do it myself and the commercial versions are outrageously expensive. If I would be satisfied making little cheeses I could live with my little board and dowel arrangement, but I have made a few small hard cheeses and I would rather make a big one if I am committing the time. I do believe the pneumatic cylinder is the best approach. You can set anny pressing force you want. With all of the molds, ripening boxes, cultures, and other paraphenalia I have bought already, it is really the last thing I need (famous last words!)
I really enjoy this hobby and I have made some really good cheeses. I just need to figure out how to pay for this thing to go to the next level. I don’t yet feel the need for curd knives. Maybe next Christmas…......
Tom,
Glad to hear you are thinking about one of these as well.
I’ve had my fair share of weight collapses and have also dealt with lopsided cheeses for too long. It seems I spend all of my time making minute adjustments to the weights so that the cheese looks as nice as possible coming out of the press.
Also, it’s a pain moving 200 lbs. of weight everytime I need to flip a cheddar. It sounds a lot easier to me to merely flip a switch to get the weight off.
As I said before, I’ve been stressing a little about spending so much money on a different press but I’m not going to let it bother me anymore. In my opinion this hobby is not so much about saving money on cheese as it is trying to perfect the craft. I really enjoy doing this and I could certainly be spending my money in worse ways.
I also hope you and he have the chance to speak on the phone. From different posts you’ve made I think you both have very analytical minds and would have plenty in common.
Good luck on working things out.
I’ll be interested in the reports once you bring this press on line. I have decided to move forward with it; I think it is the most sensible approach and both much simpler and much less expensive than commercial pneumatics. I am thinking I may move up to 12” dia so that I am not limited in the future. This would mean about 450 lbs for a cheddar!
Like you, I am less concerned about the cost than the craft. Like cooking and winemaking, this is an outlet that exercises both sides of my brain.
Once it comes in, I’ll be sure to post my results for everyone to read. I agree that this seems to be the best possible solution for pressing. I will say that they seem expensive at first but when you look at some of the online offers they are very inexpensive in comparison.
Carter is doing a little more work to the one I’m buying before shipping it out, so it might be another week before I have it in hand. I’m really looking forward to giving this a try but also appreciate the extra care he’s taking in making sure that everything is right.
Can’t wait to see one of those 12” cheddars!
Likesspace, if that really is your name, your kitchen looks exactly like mine, great minds think alike. Yes, I do amuse myself. Press should be in your hands by begining of next week.
LOL!
That cracked me up.
Okay everyone, this is the guy I’m buying my press from and ......ahem…...I did sort of borrow the pic of the press from one of his posts on another cheesemaking forum.
Looking forward to getting it, Carter.
Thanks.
Amblepath,
I should receive my press tomorrow , as long as UPS doesn’t drop the ball.
I’ve been in touch with Carter, (the manufacturer of this press and also a member on this forum) and he has put a lot of time and effort into this press to make sure that everything is up to snuff, so to speak.
The amount of hours he has spent refining this design are pretty much mind boggling.
I have promised everyone on this forum and also Carter that I would give a completely unbiased review of the press once I get the chance to use it.
If it does in fact arrive tomorrow I will do the basic assembly and will have it ready to use this weekend.
At this point I have no idea what type of cheese I’m going to make but I honestly can’t wait to give this press a try.
I really do think he has hit on the perfect design for a perfect press.
If anyone would like to read more about this press, or some of his other designs, please visit: http://www.thecheesewhey.com
Also, if you have any questions, don’t be afraid to use the contact link on his site.
Carter is one of the best I’ve seen at answering any and all questions in a way that’s very easy to understand.
