P7 Conical Cheese Mould

(3 customer reviews)

Conical mould is a larger version of the very popular P3 mould (0069), wonderful moulds for making soft cheeses such as Camembert and Brie, amongst others.

99 x 92 x 78mm



Product ID: 0060


P7 Conical Cheese Mould. Bigger than the P3, great for small Brie, Camembert and blue soft cheeses

All our cheese making moulds are made from Food Standard Certificate (FSC) durable plastic. Looked after, will last for many, many years. Measurements are in millimetres:- top diameter x bottom diameter x height.

All Moorlands cheese making moulds are dishwasher friendly.

Included in the description is a recommendation for use, soft, semi-soft, hard, semi-hard or suitable for soft and hard.

Soft moulds, like the P7 conical cheese mould, are usually taller than they are wide. The curds will shrink down during the cheese making process, by as much as two-thirds. So really pack the curds in, once the mould has been lined with cheesecloth. Soft cheese moulds have holes in the sides and base to enable the whey can drain freely. Coming in various shapes and sizes, including beaker, cylindrical, square, conical, pyramid, heart shaped and basket. If the mould you have chosen doesn’t have a base, remember to sit the curd filled mould on a drainage mat.

Hard moulds traditionally have a follower. This sits on top of the curds in the mould, lined again with cheesecloth, before placing in the cheese press. Pressure is applied to the follower, in turn pressing down on the curds. The whey then drains away.

Applying the correct pressure is crucial. So make sure you follow the recommendations according to the recipe.

Wonderful moulds for making soft cheeses such as Camembert and Brie, amongst others.


3 reviews for P7 Conical Cheese Mould

  1. Ian (verified owner)

    Just a tad bigger than the p3, not suitable for hard cheeses

  2. Lucy

    This mould completes my collection of four of each of the P4, P1, P3, and P7. My small cheeses slip right on out keeping a beautiful shape and tasting delicious.

  3. Peter Brown (verified owner)

    A great little mould which I use to make my Camembert. The best thing is that it has a base; which makes flipping the Camembert a really simple procedure.

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