I've got a perfect wheel with Parm last time, I need to recreate that to make myself feel as if all my experiments and notes are not going to waste. Last cheddar wheel, before this, was also perfect, and that was pressed regular and still had surface defects but during the air drying stage in the cave every thing melded together. So I have faith this one will meld together too and the lopsidedness will mellow, it always does. But this one pressed hard to begin is 1 pound heavier than the last one and that one didn't weep at all. This new one is leaking whey, not a lot but a small puddle everyday.
Ryan, I don't use custom followers on Cheddar because I wax them. I've designed a heat brand that I will use on the wax with a changeable date.