Fred , don't get too concerned with high press weights , I am fairly new at this , been making cheese for about a year , and I started with R Carrolls book which reccomends pretty high weights.
All of my original hard cheese came out very hard and dry , as well as bitter.
So I reduced my weights considerably , and my latest versions are coming out very nice with about 3-4 PSI , even Cheddar.
I think one of the things that contribute to this is the fact that I use store bought milk , the curds tend to break up very small and lose a lot of whey in the process , so less press weight results in retaining more whey , for a softer more palatable cheese.
I think there is more to press weight than some think , type of milk , size of curd , washed curds , temperature of wash , temperature of curds when pressing , time in the press , salting methods , and just plain old personal preference.
I think you'll find your press will do the job.