Es tut mir Leid, aber ich spreche kaum Französisch. Hochdeutsch oder Berndeutsch aber sprech'ich gern
many cheeses that are hard pressed need to follow certain height rules. Swiss or Alpine type cheeses generally need to be of a consistent height to age properly, this is in the 4 to 6 inch range. this is why small homemade cheeses are tall, while the large cheese of the same type is wider
I follow specific pressing procedures as they are practiced and taught in Switzerland, this is a 7 rotation schedule all at the same weight, starting with 5 minutes on the press and basically doubling the time before each flip
tThe weight facter we use is 8 pounds of pressing force for every 1 pound of cheese.