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I met David Asher after my residential with Sandor Katz - we had just won an award for our milk kefir and David had just written his first book 'The Art of Natural Cheesemaking' - we've hosted him 3 times in 4 different locations. And the 2nd time we started dreaming of a better cheese form.
Want to level up to something more beautiful to hold, and to use, than just the regular plastic forms? Emma Jimson has designed a range of superbly engineered, functional and beautiful forms. Everyone who makes cheese should have a ceramic form like this.
Designed for the natural cheesemaker, these ceramic forms are made with a porcelain clay for strength, fired to a lower temperature for slight porosity, and intentionally left unglazed. Seen first hand with David Asher, author of The Art of Natural Cheesemaking, these ceramic cheese forms used alongside plastic ones simply makes better cheese.
Wash them in whey at the end of your cheesemaking session, leave them to dry and store on the shelf until needed. The beneficial microbes absorbed into the form will have gone to sleep but, rest assured, will wake up when you use it again, making your next cheese even tastier.
Start your collection now - buy with cheesecloth or milk kefir grains for a wonderful present for the cheesemaking person in your world/dreams.
Brick - $35- Length - 10.5cm x width - 6.5cm x height - 5.5cm
Crottin - $45 Diameter - 8cm x height - 113cm
Pyramid- $50- Top - 11cm x base - 4cm x height - 13.5cm
Camembert - $50- Diameter - 13.5cm x height - 10.5cm