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Whey Station® Essential Cheese Press

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Whey Station® Essential Cheese Press

SKU: 43140

There’s an easier way to make delicious, homemade pressed cheeses…and now it’s more affordable than ever!

Introducing the new Whey Station Essential Cheese Press – a breakthrough press crafted of stainless steel and durable food-grade plastic, priced at a fraction of the cost of similar premium cheese presses.

Capacity = 1.5 pounds of Cheese
$49.99
OR
Description

Details

Making delicious pressed cheeses like Cheddar, Gouda, Parmesan, Monterey Jack and more is all in the wrist when you use the new Whey Station® Essential Cheese Press.

With a frame crafted of stainless steel to prevents corrosion and microbial growth, it features a sleek BPA-free, food-grade plastic pressing cylinder designed to quickly and efficiently compress press up to 2 lbs of your favorite pressed cheeses.

Instead of weighing your fresh cheese down with an unwieldy tower of weights, the Whey Station Essential Cheese Press uses a 50-lb spring and sturdy mixed-material construction to apply perfectly uniform pressure with the twist of a handle.

Dimensions:
  • Base Diameter: 7.5" OD
  • Base Height: 2"
  • Cylinder Diameter: 4.875" OD
  • Cylinder Height: 6"
  • Overall Height: 11"
  • Capacity: 1.5 lbs
Note: Do not subject the Whey Station® Essential Cheese Press to temperatures in excessive of 140 degrees Fahrenheit.
Details & Instructions

Additional Information


Reviews
2.8 / 5.0
4 Reviews
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useless
it did NOT hold a full batch of "farmhouse cheddar" so the pressing spring,top bar with threads can not be attached.. i had to find something to weight the follower to proper pressure .. the base bows in the middle while pressing even with the lightest bit of pressure..i found the whole unit useless and a waste of money..it got one star because the color is pretty..
May 29, 2017
Purchased
4 months ago
Works well and looks just as pictured. Cheese came out perfect.
April 3, 2017
Purchased
6 months ago
My Goto for fresh cheese
Nicely built and a great answer for my monthly need to make Paneer cheese for my Indian cuisine moments. Paneer is simple enough, but I'm tired of balancing water filled pots on top of my cheese to get the whey out ( this leads to a very asymmetrical product as well). Now I get a professional piece of paneer, even curds and ready for the fridge in half the time!
May 31, 2017
Purchased
4 months ago
When you tighten down the pressure, the threads strip and you can't get it as tight as you need it. The plastic also bows up a bit and the cheese dosen't get enough pressure/ pounds like it should, and after a few days of drying, the curds separate and the cheese is ruined. It is a great idea, the engineering just needs some tweaking.
May 14, 2017
Purchased
5 months ago
Customer Q&A
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Browse 1 question Browse 1 question and 3 answers
is the curd left in the press for hours,days? you have a lot of curd, what do you do with that in the meantime?
A shopper on May 3, 2017
BEST ANSWER: The curd has to be left in for usually a day or two depending on which kind you are making. I never make more than two pounds of cheese at a time, which is right around two gallons of milk. It will fit perfectly in the press. That way I don't have any leftover curd.

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