Not quite at the buying a press stage, but I have this vision of the next few months, and I see a press in it. For these presses, how much weight on the lever would you need to reach the maximums, 200/300lbs. For a 6 inch round, would 200lbs of pressure be enough for swiss style cheeses.
Everything I've made so far has been pressed with free weights, never more than 20lbs, but they are all semi-firm cheeses. 200/300 pounds seems insanely high, but I'm just a rookie. I know grating cheeses can get fairly high up, but my recipe book just says "firm pressure." (yes, it's 200 easy cheeses, and Ive read all the threads on psi vs. direct weight and the author's possible error)
So, any clarification would be greatly appreciated.