[Cheese] Molds (sorry, long post)

[Jack Schmidling]

dean crabtree wrote:
 >In
> the meantime, I had found the wall thickness of the polypro
> containers to be rated at about 150# so I was thinking that I was
> safe.


> Taking your 50# for a 4 inch wheel (3.98 psi) to puts it at 312.58#
> for a 10 inch wheel, and that is way out of the picture for polypro.

That number is no doubt PSI not pounds so I would not jump to conclusions.


> So Jack, I've got these wheels of cheddar that are aging.  6-1/2
> inches in diameter  x 3" that I pressed at 50 pounds (1.5 psi).  When
> I finally open them up starting next month, just what am I going to
> find?

Probably a wonderful cheese if that is the only problem.

I use a 100 lb spring (3.5 psi) on my 6" press and it is totally adequate.

So I guess you will be able to contribute another data point for 
pressure required.

There is a chart in Scott that is rather hard to understand but it looks 
like a .41 m cheese is pressed at .5 ton.  This works out to about 5.8 
psi if I have the numbers right.

js


-- 
PHOTO OF THE WEEK: http://schmidling.com/pow.htm
Astronomy, Beer, Cheese, Fiber,Gems, Sausage,Silver http://schmidling.com