Cheese Book Universal

The cheese book is designed to hold the cheese grain while draining the whey during the cheese making process. If your cheese factory is equipped with a whey drain, you are probably familiar with the procedure for draining whey using a slotted spoon and other improvised means. Using a cheese book, you completely avoid the loss of grain during the process of draining whey in home cheesemaking. The cheese book, when assembled, is inserted into the grain, then opens opposite the drain hole and completely filters the grain from whey. Using a book to drain the whey, you achieve a result when all the grain remains in the cheese factory and you can safely continue working with the cheese grain. Carry out salting, filling molds, forming a layer and much more.

The cheese book is made of food grade 304 non-magnetic stainless steel.