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).