You don't have to spend a small fortune of equipment to get started on your cheese making hobby. You only need a few pieces that you may already have around the home. You may be surprised how little you need.
These cheeses have their curd cooked to a high temperature using external heat, which makes it drier with a sharper flavour. They require long, firm pressing to ensure that the curd knits together and seals the rind.
With this type of cheese, the curd is "cooked" by removing some of the whey and replacing it with hot water to bring up the temperature. This reduces the acidity of the whey, resulting in a cheese that has a smoother texture and milder taste than other pressed cheeses.