I took about a quarter of this cheese to San Diego (no problems with TSA) and it was eaten with delight! TSA did not let the jar of fig balsamic jam through however.
How nice that it was a large enough make to keep plenty aside for another time after it ages out a bit.
To answer questions....
The cheese was pressed in the pot using my hands, gathering the curd together under the whey, for about 10 mins. Then it was transferred to the form and pressed under whey for 15 mins with 10 #. Then in the press with 10 # progressing to 20 # over about 3.5 hours. I am sure it is a mechanical hole. But mostly the paste is well formed. I used Holstein cow milk which was pasteurized, but not homogenized.
