I contacted Bob (smolt1) yesterday about getting some presses for the creamery (http://cheeseforum.org/forum/index.php/topic,3760.0.html
). I am in the process of taking over an existing artisanal creamery and their pressing methods were inconsistent, leading to less than ideal runs. I am making both Tomme and Caerphilly in 30 gallon batches. These yield 8 or so 4# wheels. I use the Tomme molds for both cheeses. I believe I can get two molds in Bob's 14" press. So I would need 4 presses.
I have very little space in the current creamery and a larger industrial press simply won't work, plus I think it's overkill for the small runs I'm doing.
So my question is this: Do you think this is a viable approach or is there another press that would work better? And no offense to you, Bob, your presses are wonderful - I'm just verifying that this is the direction I should go.