Buy Cheese Press

S/S - perfect condition - $22,000 S/S double jacketed cheese vat for 396 gallons - $25,000 Pneumatic Cheese Press - Used only 6 mos.

Stainless Steel Pre- presing tank, single wall, 250 Kg capacity, with pneumatic piston, pressure regulator and sieve. Stainless Steel Pre-pressing tank, single wall, 250 Kg Cap, Pneumatic arm with pressure regulator.

Ideal for a starting cheese making business. Double wall stainless steel cheese vat (500 liter) complete with knives, whey valve, lid, speed control and liner. Motor operates on 220V.

300 ton, 10' brake press. Worked when removed from the shop.

This York Valley Cheese Company white extra sharp cheddar cheese is perfect for sandwiches, specialty pizzas, or garnishing soups. Regardless of whether you're filling out a charcuterie board to pair with a winter stout at a catering event or party, or...

This York Valley Cheese Company yellow sharp cheddar cheese is perfect for sandwiches, specialty pizzas, or garnishing soups. Regardless of whether you're filling out a charcuterie board to pair with a winter stout at a catering event or party, or topping...

This sheep's milk cheese is chosen from the finest pecorino cheese plants in Italy. (from Cheese Merchants of America) In addition, we also source the finest quality cow's milk Romano cheese from Wisconsin.

It's also used as a key ingredient in the world's best alfredo sauces. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and...

Cotija can be used in the place of parmesan or other robust savory aged cheeses. Cotija is used as an accent cheese due to its abundant flavor. Cacique Cotija is our most flavorful artisan cheese.

Imported parmesan, pecorino romano and asiago cheeses are grated together for one amazing package. (from Cheese Merchants of America) These three cheeses are sourced from the finest cheese makers across the globe and aged to perfection to provide superb...

The king of cheeses. We hand-selected two small cheese-makers in the Apennine hills of Emilia-Romagna to export their premium product exclusively to FreshDirect. The true Parmigiano.

It's also used as a key ingredient in the world's best alfredo sauces. Parmesan is used for a wide range of cooking applications, especially as a salad, pizza and pasta topper. Our parmesan cheese is aged a minimum of 10 months to ensure its sweet and...

C/w DD rings, front tines & drawbar.

First, it's from Monterey (or close enough, anyway). What Monterey Jack is supposed to be like. Handmade by the Vella family of Sonoma, California, for more than 70 years. Second, it's hard and sharp and chewy and dense, somewhere between Cheddar and...

Firm Dutch cow's-milk cheese with the sweet, nutty, caramelized flavor of aged Gouda and the fudgy, crystalline texture of Parmigiano. Firm enough to grate over pasta or toasted bread.

Our special reserve Manchego from the plains of La Mancha (where Don Quixote lived), in the south of Spain. Like all Manchegos, this is a classic companion for quince paste and bold, rich red wines.

Mild, sweet Asiago cheese develops a slightly flaky texture and richer, fruity flavor after an aging period of six months. This Italian cow's milk cheese becomes just firm enough to finely grate over pasta, but we think it's also wonderful 'grated' into...

Suprisingly mild for its age, with a deep nutty flavor and fruity aroma. This Italian twelve-month-aged Asiago is hard and a little chewy, somewhere between Parmesan and aged Cheddar.

Named after the river Piave (sourced at Mount Peralba in Val Visdende in the northernmost part of Belluno, Italy), this snackable cheese was born of the cheese-making traditions in the land surrounding the ancient river.

Philadelphia Whipped Cream Cheese spread has a light, airy texture that is easy to spread. (from Philadelphia)

A smooth, creamy source of protein that goes great with fruit or crackers. As easy on your taste buds as it is on your stomach.

We do the crumbling for you. Gorgonzola is undoubtedly one of the finest and most famous cheeses in the world. A creamy, succulent, sharp, and biting blue cheese. Try sprinkling into salads and creamy dressings, or use it to make terrific spicy cheeseburgers.

A sheep's-milk classic from the plains of La Mancha, Spain, Manchego is a Denominacion de Origen-protected cheese that's creamy, milky, and grassy with a gently sheepy tang on the finish.

Faithful to the traditional methods of the French farmstead cheesemaker, Coach Farm turns out authentic, artisanal goat cheeses that were once found only in the remote villages of France.

Dried, and ripened for one week, Bijou evolves with time, gaining a sharpness and complexity after thirty days. (from Vermont Creamery) Bijou is French for "jewel" and epitomizes all that is special about goats' milk and the making and caring for a small...

Creamy and intensely flavored, Valdeon has the same richness of the best blues — though milder than Cabrales and less salty than Stilton. Pair with juicy Gamay wines, such as Chateau de la Chaize Brouilly.

These milks add a mellow richness and complexity to Manchego's sheepy, salty edge. Same size, same shape, same texture, same region, made in exactly the same way but for one critical difference: a generous helping of cow's and goat's milk.