All sites including local cheese supply seem to have a gap in mold sizes for 2lb hard cheeses. 1lb is too small for me and I'd rather have 2lbs for either a one for a 2 gallon make or two for a 4 gallons make.
I just made a 2lb caerphilly in a 4.5" mold and I had to toss some curd.
It's also rather tall and now sagging a bit while drying.
Maybe the answer isn't that simple but I thought I'd ask first.