At present, I have been using a straight sided form and follower which I got from cheesemaking.com, and it has worked well for my various hard pressed cheeses made from 2 gallons of milk. It seems to tolerate well the 50 to 60 # of pressure I have used. I am thinking of trying larger makes, but I need to first obtain a larger form/follower. But when I read the description of the "tomme" forms, it appears they cannot tolerate more than 10 # of pressure. I hope someone will have a suggestion as to what kind of form to obtain.