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Dutch Style Cheese Press

SKU: KMF6Z, Part Number: E30, Shop more New England Cheesemaking Supply Co. items
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Dutch Style Cheese Press

The Dutch style cheese press is proudly made in the USA and built to last a lifetime. Made from solid Maple hardwood it's well balanced and easy to use.

Apply pressure by hanging weights at one of two notches on the lever arm. Each notch is a multiple so you can calculate how much pressure is being applied. For example, a 5 lb. weight hung on the furthest notch (4) will equal 20 lbs. of pressure. With the option to apply up to 100 lbs. of pressure, this press can be used with cheese weighing up to 10 lbs. A great option for the weight is a gallon jug filled with water, which will weigh 8 pounds. Again, the pressure applied to the cheese will increase the further out on the arm the jug of water is hung.

The Dutch style press requires assembly before use.

Pressing Cheese

Once your curds are molded it's time to press them. Follow your recipe as a guide for how much pressure to apply to your curds. During the pressing phase whey will be expelled and the curds will consolidate. You'll want to have a pan to catch the whey or have a drip tray underneath your mold and directed into a sink. The best way to apply pressure is in a cheese press. 

The initial press typically takes about ten minutes with only a small amount of pressure (refer to your recipe for specifics on weights and time for pressing). Once the initial press is done you'll need to flip your cheese. To do this, remove your mold from the press, take the follower off and gently remove your cheese by lifting up on the edges of your cloth. Gently remove the cloth from your cheese and reline the mold, then flip your cheese and insert it back into the lined mold. Place the small piece of cloth and the follower back on top and begin pressing at the next interval of pressure. For the initial flip your curds will have begun to consolidate but will still be delicate. For each subsequent flip you will notice the curds coming together more and more, this is quite an exciting process! Each time the pressure is increased, first remove and flip your cheese, as described.

Line Mold When Pressing

When pressing your cheese it's important to line your mold with cheesecloth or butter muslin. The cloth will help wick moisture from the surface of the cheese and allow for proper drainage from the cheese mold. Without cloth lining the mold, the cheese may retain too much moisture and the curds may not knit together properly. For a long aged hard cheese, with very low moisture, it is best to use cheesecloth.

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More Cheesemaking Equipment

See our cheesemaking category page with more equipment and tools for making cheese at home!

Cheesemaking Guide

Read the Cheesemaking Resource Guide for lots of helpful information from Ricki Carroll (aka "the Cheese Making Queen") about the wonderful world of cheesemaking!

Basic cheesemaking steps


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Manufacturer Part NumberE30
BrandNew England Cheesemaking Supply Co.
Country of ManufactureUnited States

Use & Care

Recognizing Proper Pressing Weight

The proper amount of weight for pressing should be specified in each cheese making recipe. However, this can sometimes lead to over or under pressing, due to the final cheese moisture or fat content of the curds.

Excessive cloudy/milky whey or even butterfat leaking with the draining whey or on the cheese surface when turning, are signs of over pressing. Higher fat cheese requires less weight in early pressing stages when butterfat is still in a liquid state.

Under pressing will result in unconsolidated curds in the final cheese. This can be identified with open curd spaces on the rind or excessive open spaces in the cheese body.

A tight smooth rind with open space in the cheese body can be from applying excessive press too soon. This would seal the surface and trap moisture inside. This is usually accompanied by a cheese leaking moisture in the aging room.


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