Cheese making Mould 26 - Tall Pyramid
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We supply a range of cheese moulds that are all manufactured from special 'Dairythene' plastic for easy sterilisation.
Each mould is drilled with numerous holes to allow the whey to escape. In production these moulds are usually lined with a cheese cloth prior to filling with curd and set on a cheese mat to ensure complete drainage: this is especially important if the cheese is pressed.
This mould is 87mm square at the top and 120mm tall.
This particular one is known as a Tall Valençay mould with its truncated pyramidal shape. Valençay is an unpasteurised goats milk cheese weighing 200-250g and around 7cm in height. Its rustic blue-grey colour is made by the natural moulds that form its rind, darkened with a dusting of charcoal/saltash.
The mould is also known as a 'Faisselle' - the name is that of the container (originally an osier type basket with lots of drainage holes that goes back thousands of years) and the name then transferred to the soft cheese that it was used for.
Faisselle is a fresh, very soft cheese of exceptionally high humidity that is made from goats or cows milk: it has no rind and has a very mild taste, so is often used as an ingredient, or as a starter in its own right.