Traditional Cheese Mould

These are the same mould that commercial cheese plants use, and with proper care, it should last you a lifetime.

The small mould will hold the curds from 1-2 gallons of milk, while the medium one will hold 2-4 gallons, depending on your cheese yield and the moisture content of your curds. (For example, I use the small cheese mould when making a 2-gallon batch of Cheddar or a 1-gallon batch of Gouda.)