This reed cheese mat is used when air drying cheese, especially soft, mold ripened cheese. Using this mat will allow whey to drain and air to circulate when cheese is draining, air drying and aging.
Mat should be boiled, to sterilize, before each use. After use, rinse in cold water to remove any curd/cheese, then wash with hot water and a neutral alkaline cleanser or dairy wash. Commercial detergents are not recommended. If needed, soak mat in a wash solution before cleaning. If mat retains any odor after cleaning, hang outdoors in the sun.
Dimension: 9″ x 9″ Bamboo reed mat