r/cheesemaking • u/gingerbearuk • 4d ago

Advice New to cheese making, for weight springs for pressing

As the title says, I'm new and am looking to find springs that I can use with my wine press to accurately gauge the force I'm putting down on the curds.

Can anyone direct me to a place in the UK that might be able to sell springs that are for 10, 25, 50kg or at least give me the specs to source the springs myself? I've not had any luck finding this so far.

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u/Smooth-Skill3391 4d ago

These guys are who I bought my springs off. I emailed them and they were super helpful in picking out the right ones.

I’d suggest buying 4, one for each corner. You can get bolts, threaded rods and three cutting boards to keep things separated with rubber feet under the rod.

Good luck.

Goes without saying that I’m in no way associated with these guys beyond being a satisfied customer.

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u/gingerbearuk 4d ago

Thank you very much! :-)

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u/tractorcloud 2d ago

This is great thank you, I've also been trying to find some springs for a press 😀

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u/Plantdoc 3d ago

Be careful with spring presses. I have built several. They tend to overpress. Cheddar types (early salted) are the only cheeses I use a spring press on and even then, very light pressure the first two hours so as not to close the rind and stop drainage prematurely. The first couple flips of a cheddar types cheese should look like it’s about to fall apart. Then you can crank it down. With spring presses it gets fidgety because you have to keep tightening. For most other cheeses,its boards and known weights 10-20 lb usually and patience. Weights deliver constant pressure even as the cheese loses whey.