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Cheese Curd Cutter

(2 customer reviews)

Just makes cutting the curds easier, quicker and gives a more even result. 110x260mm. Great present for the home cheese maker who has everything – well almost.

All that’s missing is this bit of labour saving kit.

Perfectly suited for pans over 8 to about 50 litres and even more. It guarantees even cutting of the curd and obtaining uniform curds. This affects the further process of drying the curd, draining the whey and forming cheese.

Cutting width: 2 cm

Dimensions:

Total length: 38 cm

Cutting element: 26 x 11 cm

£29.00

Product ID: 0066

Description

This sturdy plastic cheese curd cutter is specially made for home and small scale cheese makers. Just makes cutting the curds easier, quicker and gives a more even result. 110x260mm

Perfectly suited for pans over 8 to about 50 litres and even more. It guarantees even cutting of the curd and obtaining uniform curds. This affects the further process of drying the curd, draining the whey and forming cheese.

Cutting the curds is an essential step in the cheesemaking process. Depending on what size you cut the curds will determine whether you make a soft or hard cheese. For a soft cheese the curds are smaller, retaining more moisture. For a hard cheese the opposite applies, cutting the curds into larger pieces to retain less moisture.

Salt can either be added to the curds, also applied once the cheese has been moulded into shape, by sprinkling a brine solution on the surface or immersing the entire cheese too.

This sturdy, plastic cheese curd cutter is specially made for home and small scale cheese makers. Just makes cutting the curds easier, quicker and gives a more even result.

Wash the curd cutter in hot soapy water, rinse thoroughly and leave to dry. Before use, immerse in boiling water for a couple of seconds to sterilise. Furthermore, this method of sterilisation is suitable for all our plastic moulds, matting, cheesecloth and muslin straining bags

 

2 reviews for Cheese Curd Cutter

  1. Walrus

    When I first bought one of these and tried it I thought it was not so good, getting it into the curds seemed to make a fair sized ‘hole’ in them to start, the blades seem rather thick as well compared to the "ham knife" I used to use. But after a couple of uses I find a more even size of curd "blocks" makes quite a difference to the making of the cheese, not only that it’s quicker too, couple of passes and the curd is ready for the next stage, far better than the ten to fifteen minutes spent messing around with the knife that wasn’t much good anyway – I wouldn’t be without it now!

  2. Raymond Scott

    pretty much same as review below now I cant do without it. Would recommend

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