Oops -- I was going by the picture and missed the fact that you don't have springs. As Smolt says, without them there is really nothing to calibrate, as the pressure applied will diminish as soon as the cheese compresses.
For me, a lever press is definitely the way to go. There are a variety of designs floating around this forum and elsewhere on the internet, but you'd be hard-pressed (no pun intended) to beat the simplicity, elegance, and effectiveness of Smolt's designs.