How To Press Cheese - Expert Cheesemaking Tips and Recipes

Beginner’s Guide to Pressing Cheese

Pressing cheese is a crucial step in making many types of cheese, particularly hard and semi-hard varieties. Below is a table categorizing cheeses that typically require pressing and those that do not.

Types of Cheese You Can Press and Can’t Press

Cheese Type	Pressing Required	Notes
Fresh Cheese	No	Examples: Ricotta, Mozzarella, Cottage Cheese. High moisture content.
Aged Fresh Cheese	Minimal	Examples: St Maure, Sancerre. Light pressing to form shape.
Soft Cheese	Minimal	Examples: Brie, Camembert. Pressed under their own weight.
Semi-soft Cheese	Light	Examples: Havarti, Munster. Light pressing to remove some whey.
Medium-hard Cheese	Moderate	Examples: Gouda, Edam. Requires moderate pressing.
Hard Cheese	Yes	Examples: Cheddar, Parmesan. Requires heavy pressing for hours/weeks.
Blue Cheese	Yes	Examples: Stilton, Gorgonzola. Pressed to remove whey, then pierced.
Flavour Added Cheese	Varies	Examples: Gouda with Cumin. Pressing depends on base cheese type.

Guide on How to Press Cheese

Basic Steps for Pressing Cheese

Line the Mold: Use cheesecloth or butter muslin to line the cheese mold.
Fill the Mold: Add curds to the mold, folding the cheesecloth over the top.
Place the Follower: Place a piece of wood or plastic (follower) on top of the curds.
Apply Pressure: Apply pressure according to the recipe’s instructions. Start with light pressure and gradually increase.
Flip and Re-wrap: Regularly flip the cheese and re-wrap it to ensure even pressing.
Drain Whey: Use a draining tray to collect expelled whey.
Final Pressing: Continue pressing until the desired texture and moisture content are achieved.
Air-dry: After pressing, air-dry the cheese in a dark, draft-free place before aging.

Equipment needed to press cheese

Equipment	Description	Types of Cheese
Cheese Mold	A container to shape the cheese.	All types of pressed cheese (e.g., Cheddar, Gouda, Parmesan).
Cheesecloth or Butter Muslin	Fabric used to line the mold and wrap the curds.	All types of pressed cheese (e.g., Cheddar, Gouda, Parmesan).
Follower	A piece of wood or plastic to distribute pressure evenly.	All types of pressed cheese (e.g., Cheddar, Gouda, Parmesan).
Dutch Cheese Press	Uses a lever with weights to apply pressure.	Hard cheeses (e.g., Cheddar, Parmesan).
Spring-loaded Cheese Press	Uses a heavy-duty spring to apply pressure.	Medium-hard to hard cheeses (e.g., Gouda, Edam, Cheddar).
DIY Cheese Press	Made using household items like pots, weights, and molds.	Medium-hard to hard cheeses (e.g., Gouda, Edam, Cheddar).
Weights	Objects like paint tins, pots of water, or bricks used to apply pressure.	Medium-hard to hard cheeses (e.g., Gouda, Edam, Cheddar).
Draining Tray	Tray to collect whey during pressing.	All types of pressed cheese (e.g., Cheddar, Gouda, Parmesan).
Pressure Gauge	Device to measure the amount of pressure being applied.	Medium-hard to hard cheeses (e.g., Gouda, Edam, Cheddar).

Practical Tips for Using Cheese Pressing Equipment

Cheese Mold: Ensure the mold is the right size for the amount of curds you have. Too large a mold can result in uneven pressing.
Cheesecloth or Butter Muslin: Use a fine weave to prevent curds from escaping. Re-wrap the cheese regularly to ensure even pressing.
Follower: Make sure the follower fits snugly within the mold to distribute pressure evenly.
Dutch Cheese Press: Ideal for hard cheeses that require significant pressure over a long period.
Spring-loaded Cheese Press: Easier to use and provides consistent pressure, suitable for a range of medium-hard to hard cheeses.
DIY Cheese Press: Cost-effective but may lack the precision of commercial presses. Ensure weights are evenly distributed.
Weights: Start with lighter weights and gradually increase to avoid overpressing.
Draining Tray: Essential for collecting whey and preventing mess. Ensure it is placed correctly under the press.
Pressure Gauge: Useful for monitoring and adjusting pressure accurately, especially for hard cheeses.

By using the appropriate equipment and following these tips, you can effectively press various types of cheese to achieve the desired texture and moisture content.

Tips for Pressing Cheese

Start Light: Begin with lighter weights to prevent curds from being pushed out of gaps.
Regular Turning: Turn the cheese frequently to ensure even texture and shape.
Proper Drainage: Ensure the press is set in a tray to collect whey.
Consistent Pressure: Use a press with a pressure gauge for accurate results.

By following these guidelines and using the appropriate equipment, you can successfully press various types of cheese, achieving the desired texture and moisture content for your homemade cheese.

Knowing when to stop pressing cheese is crucial to achieving the desired texture and moisture content. Here are some key indicators and guidelines based on the provided sources:

How do you know when to stop pressing cheese?

Key Indicators for Stopping Cheese Pressing

Whey Beading: The goal is to press the cheese just enough that whey beads up on the outside of the mold. If you see any streaming of whey, you are over-pressing
Rind Closure: The rind should close within about 2 hours. If the rind is not closing, gradually increase the weight until it does. Once the rind is closed and the cheese has drained, additional weight can be applied without concern
Texture and Consistency: The cheese should have a smooth, uniform consistency within and a firm rind on the outside. If the cheese is crumbly or has mechanical holes, it may indicate over-pressing or improper initial pressing
Pressure Adjustment: As the curds consolidate, the tension of the springs in a spring-loaded press will decrease. It is important to readjust the pressure every 15-30 minutes for the first hour or two to maintain consistent pressure
Curd Readiness: Before pressing, ensure the curds are ready by performing a squeeze test. If the curds stick together and form peaks between your fingers but fall apart when rubbed, they are ready to be pressed. If not, they need more stirring
Warmth: Pressing should be done while the curds are warm, as warmth helps in better knitting of the curds and requires less pressure

General Guidelines for Pressing Cheese

Initial Pressing: Start with a light weight (e.g., 10 pounds) for a short period (e.g., 15 minutes) to avoid pushing curds out of gaps and to allow initial whey expulsion
Incremental Pressing: Gradually increase the weight and duration. For example, after the initial pressing, flip the cheese and increase the weight to a medium level (e.g., 20 pounds) for a couple of hours, then to a higher weight (e.g., 40 pounds) for 12-24 hours
Regular Flipping: Flip and re-wrap the cheese regularly to ensure even pressing and to prevent the cheesecloth from embedding into the rind

Troubleshooting Common Issues

Crumbly Texture: If the cheese is crumbly, it may be due to starting with too high a pressing weight or pressing curds that are too moist. Begin with lighter weights and ensure curds are well-drained before pressing
Mechanical Holes: These are caused by trapped whey. Ensure curds are properly drained and warm before pressing, and start with low pressure, gradually increasing it[9].

Practical Tips

Use a Draining Tray: Always set the press in a tray to collect expelled whey
Monitor and Adjust: Continuously monitor the cheese during pressing and adjust the pressure as needed to achieve the desired texture and moisture content

By following these guidelines and paying attention to the key indicators, you can determine the appropriate time to stop pressing your cheese, ensuring a high-quality final product.

What are the signs that I’ve overpressed my cheese?

Overpressing cheese can lead to several issues that affect the texture, moisture content, and overall quality of the cheese. Here are the signs that indicate you may have overpressed your cheese, based on the provided sources:

Crumbly Texture: If the cheese has a crumbly or granular texture, especially in the center, it may be due to overpressing. This happens when the initial pressing weight is too high, causing the surface curds to compress and block the interior from releasing moisture. The trapped moisture can ferment again, leading to a crumbly texture
Dry Cheese: Overpressing can expel too much whey, resulting in a cheese that is too dry. This is often accompanied by a lack of moisture in the curds before pressing, which can be exacerbated by excessive pressure
Acidic Flavor: An overly acidic flavor in the cheese can be a sign of overpressing. This occurs when the curds are compressed too much, trapping moisture that ferments and increases acidity[4][16].
Cracks in Cheese: If your cheese develops cracks after pressing, it may indicate that the curds were too moist when they went into the press, and the excessive pressure caused them to separate rather than knit together properly
Oily Surface: An oily appearance on the surface of the cheese during drying can also be a sign of overpressing. This happens when too much pressure forces out not just whey but also butterfat, which then rises to the surface
Visible Holes or Spongy Texture: If the cheese has a spongy, open texture with small visible holes, it may be due to overpressing or improper initial pressing. This can prevent the curds from knitting together into a dense, solid mass

Practical Tips to Avoid Overpressing

Start with Light Pressure: Begin with a lighter weight and gradually increase it to avoid compressing the curds too quickly
Monitor Moisture Content: Ensure the curds have the right moisture content before pressing. Curds that are too dry or too moist can lead to issues during pressing
Adjust Pressure Regularly: If using a spring-loaded press, adjust the pressure every 15-30 minutes for the first hour or two to maintain consistent pressure as the curds consolidate
Flip and Re-wrap: Regularly flip and re-wrap the cheese to ensure even pressing and to prevent the cheesecloth from embedding into the rin

By paying attention to these signs and following best practices, you can avoid overpressing your cheese and achieve a better final product.

Sign	Description	Solution
Crumbly Texture	Cheese has a crumbly or granular texture, especially in the center.	Start with lighter weights and ensure curds are well-drained before pressing.
Dry Cheese	Cheese is too dry due to excessive whey expulsion.	Reduce pressing time and weight; ensure curds have the right moisture content.
Acidic Flavor	Overpressing can trap moisture, leading to fermentation and an overly acidic taste.	Press curds more gently and ensure proper drainage before pressing.
Cracks in Cheese	Cracks develop in the cheese, indicating improper moisture balance and overpressing.	Ensure curds are not too moist before pressing and use gradual pressure increases.
Oily Surface	An oily appearance on the surface due to excessive pressure forcing out butterfat.	Use lighter weights initially and increase gradually; monitor surface closely.
Visible Holes or Spongy Texture	Cheese has a spongy, open texture with small visible holes, indicating improper knitting of curds.	Start with light pressure and flip cheese regularly to ensure even pressing.
Mechanical Holes	Large holes caused by trapped whey and gas due to overpressing.	Ensure curds are properly drained and warm before pressing; start with low pressure.
Uneven Texture	The texture is not uniform, with some parts being overly compressed and others not.	Flip and re-wrap cheese regularly; adjust pressure to ensure even pressing.

By following these solutions and best practices, you can avoid overpressing your cheese and achieve a better final product.