Sadly every time I try to click on that link it does not work!....However I did try pressing my latest Swiss under whey. To do this I removed whey to about 2 inches above my curds after letting them set for 5 minutes, and since when I do a large batch for my 8-inch tome mold I have a 3-gal pot and a 4-gal pot...I poured the curds from my smaller pot into the larger pot. Then I placed the mold into the small pot and lined with cheesecloth. I did my best pouring and ladling the curds into my mold. At times I had to gather the cheesecloth and "press" everything together so I could fit the rest of my curds in. After the curds were in the mold and surrounded by whey, I added pressure. I wish I was a bit more scientific, but I just filled the other pot up with water to soak for washing and placed that on top of my follower...so as near as I can figure about 20 lbs. for about 15 minutes. After that I flipped the cheese and put it into my regular press, with my top weight being 75 lbs. My results: Although I just made this Thursday night and it is now Sunday, this is my best looking wheel so far. It is perfectly closed and feels real heavy for the size of it. I wonder if this technique will work for other types of cheese....Cheddar, Gruyere, Colby jack, etc. What do you guys think? I'll post a photo of it the next chance I get.