Cheese press question

[jemaus]

I'm getting ready to purchase a new cheese press. Right now I have a screw type with spring good to 50 Lbs. It seems to me the Dutch style presses would maintain a more constant pressure and have more of a range. I would appreciate any feedback.

[John@PC]

A lever (Dutch style) press will give a more constant pressure over course of pressing.  Smolt's "SturdyPress" is a great choice if you want to go this route.  Also you may want to peruse the forum to see the plethora of presses  here-in.  95% of hard pressed cheeses will be happy with something that provides up to 50# pressure give or take with a 6 or 7" mold; if you want to venture into stacked and milled territory like cheddars you may need more (i.e. something that will multiply the pressure).