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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

Free Shipping on Orders Over $125



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.

  • 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

3.9 / 5.0
13 Reviews
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
Works great
Had no problems, works just like advertised!
September 25, 2019
7 months ago
It's ok
It is a good press for the money. I wish the cylinder was even without the notches.. it makes the mold even smaller
July 11, 2019
4 months ago
No learning curve; easy to use; inexpensive
Love it! Easy to use and durable
March 29, 2019
7 months ago
Got this in mail couldn't wait to use it ! It works great
February 26, 2019
8 months ago
Very good cheese press. Very good price. Fast shipping! I’m
I’m very happy with the press. Works very well and I didn’t have to spend hundreds of dollars for a cheese press!
October 22, 2018
1 year ago
best bargain in cheesemaking
Easy to assemble, use, and clean. Does a great job for the money. May need to figure a way to attach gauge to measure pressing pressure. Made nice solid round cheddar.. Romano next.
August 4, 2018
1 year ago
Works well for me doing one batch a week
Works as expected and is a solid product for the new cheese maker. The column slips a bit with higher pressure. It will help if the base rim were higher.
February 14, 2018
1 year ago
Good product for the price. Works well. kinda small, but we knew that. Happy with the purchase
January 17, 2018
1 year ago
Son loves it.
My son loves it and has made several wheels of cheese.
January 7, 2018
1 year 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
over 2 years ago
Customer Q&A
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Browse 3 questions Browse 3 questions and 8 answers
Is the plastic on the press BPA free?
A shopper on Nov 6, 2018
BEST ANSWER: Did not do a chemical test on the product, it seems extremely small when you first get the product but after a few dozen pressed rounds of cheese you'll be thankful that it's not bigger
Is this dishwasher safe?
A shopper on Nov 7, 2017
BEST ANSWER: You need to be very careful with contamination of your cheese making supplies. No, do not put in water,plain soap, then rinse with the rinse agent they sell..if you have chlorinated water, use purified or bottled for washing AND cheese making,.the chlorine residue will affect your cheese .its a little more complicated than ya think..but worth it when you taste your cheese the first time..
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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