How Do You Use A Micro-Perforated Cheese Mat?

“I’ve recently started making my own cheese at home in Liverpool, UK. I’ve got a micro-perforated cheese mat that I received as a gift but I’m not sure how to use it properly. Can you explain the best ways to utilize this mat, and why it’s important in the cheese-making process?” thanks, Rachel, Liverpool, UK.

How Do You Use A Micro-Perforated Cheese Mat?

Hey Rachel! First up, massive kudos for diving into the world of homemade cheese. It’s such a rewarding experience to create something so delicious from scratch. A micro-perforated cheese mat is a fantastic tool to have in your cheese-making arsenal. Let’s break down how you can make the most out of it and why it’s a game changer for your cheese.

What is a Micro-Perforated Cheese Mat?

A micro-perforated cheese mat is essentially a flat, flexible sheet made from food-grade materials with tiny holes (perforations) throughout. These mats are used primarily during the draining and aging stages of cheese making.

Why Use a Micro-Perforated Cheese Mat?

Here are a few reasons why these mats are important in cheese making:

• Efficient Drainage: The micro-perforations allow whey to drain away from the cheese more efficiently, ensuring that the cheese doesn’t sit in excess liquid, which can affect its texture and flavor.
• Uniform Airflow: The tiny holes provide an even and consistent airflow around the cheese, which is crucial during the aging process to develop the right texture and rind.
• Support & Shape: The mats support soft cheeses, helping them hold their shape while they firm up.
• Easy Handling: The mats make it simpler to handle and turn the cheese without it sticking to surfaces.

Using Your Micro-Perforated Cheese Mat

Let’s get specific, Rachel, on how you can integrate this mat into your cheese-making routine:

1. **Draining**

After ladling the curds into the mold, place it on the cheese mat set over a draining rack or a cheese board. The micro-perforations will allow the whey to escape easily as the curds begin to firm up. If you are making a cheese that requires pressing, like Cheddar or Gouda, the mat will still be used underneath the mold to facilitate drainage.

2. **Turning The Cheese**

When you need to flip your cheese, the mat can be a big help. To turn the cheese, place another mat on top and gently flip the cheese using the mats as support. This method helps keep the cheese’s shape intact and evenly drains remaining moisture.

3. **Aging**

During the aging process, the cheese needs a humid environment and gentle air circulation. The micro-perforations ensure that air reaches all sides, fostering consistent development of the rind and preventing unwanted mold spots. Place the cheese mat in your aging space, whether it’s a dedicated cheese cave or a cool, dark part of your kitchen. The mat should be cleaned regularly to prevent bacterial buildup.

4. **Flipping During Aging**

Regularly turning your cheese during aging is vital for even texture and flavor distribution. Using two mats as grip, gently invert the cheese. The second mat will catch the cheese and allow you to place it back on the first mat without any hassle.

Cleaning and Maintenance

The micro-perforated cheese mat needs proper care to last and function well. Here’s how you can keep it in top shape:

• Immediate Cleaning: Rinse the mat with warm water immediately after use to remove any cheese residue.
• Sanitizing: Periodically sanitize the mat by soaking it in a mixture of water and food-safe sanitizer. You can also boil it for a few minutes to ensure it’s completely clean.
• Drying: Ensure the mat is thoroughly dried before storing it to prevent any mold growth.
• Storage: Store in a cool, dry place, ideally rolled up to save space and avoid creases.

Cheeses Best Suited for Micro-Perforated Mats

Not all cheeses require a micro-perforated mat, but many benefit significantly. Some examples include:

• Soft Cheeses: Cheeses like Brie, Camembert, and other soft-ripened varieties benefit from the gentle support and drainage offered by these mats.
• Blue Cheeses: Blue cheeses, such as Roquefort or Stilton, require good airflow during aging, making these mats ideal for their maturation.
• Semi-Hard Cheeses: Cheeses like Gouda and Colby also use these mats during the initial draining stages.

Common Mistakes to Avoid

Here are a few pitfalls to watch out for while using these mats:

• Skipping Cleaning: Never skip the cleaning process. Residual cheese and moisture can lead to bacterial growth.
• Improper Placement: Ensure the mat is placed on a draining rack or board that allows whey to escape rather than pooling underneath.
• Overhandling: Be gentle while turning or moving the cheese. Rough handling can cause the cheese to lose shape or even crack.

Practical Example: Making Camembert

Suppose you’re making Camembert. After ladling the curds into the molds set on top of the micro-perforated mat, you’ll notice whey beginning to drain quickly due to the small holes. This mat will support the curds as they start to form the shape of the cheese. Over the next few days, you’ll keep the mat under the cheeses, flipping them gently every day to promote even aging and rind formation.

Why Detail Matters

Often, Rachel, cheese-making success lies in the attention to small details. Using the right equipment, like your micro-perforated mat, not only makes the process smoother but significantly impacts the end product’s quality and consistency.

Final Thoughts…

Rachel, I hope this gives you a comprehensive understanding of how to use a micro-perforated cheese mat and why it’s an invaluable tool in your cheese-making journey. Remember, the joy is in both the process and the product, so embrace each step with patience and care. Happy cheese making!

All the best, Rachel, and thanks for reaching out with such a fantastic question!