When making mould-ripened cheeses such as Camembert, Brie and Blue Vein Cheeses, you must have what Valerie calls a "Cheese Hoop Sandwich".

These cheeses do not require pressing as the excess whey is expelled under the cheeses' own weight. To do this evenly, the cheese hoop, boards, and all must be flipped periodically.

Also, a board and mat on its own is an ideal place to dry your cheese before waxing.

We use bamboo sushi mats and kiln-dried raw pine planks cut to size.

Cheese Boards & Draining Mats feature in our Camembert Kit.