My son Kimbo found this lovely little cast iron press at a Cahors boot sale yesterday.
It's a cheese press; which I have every intention of using. It's just a matter of finding some good quality full cream milk, and I'll be in business.
My mother often made 'cream cheese', by leaving naturally curdled milk to drain through muslin; flavourings were added later. I shall probably be using either lemon juice or vinegar (not rennet) to separate the curds and whey, then press to make a semi-hard cheese. Any practical advice would be very welcomed.
We tried it out pressing some grapes; it worked perfectly. Keep watching this space for a future home-made-cheese page.