Tripped over this website for
Vella Cheese Company, Inc. based in Sonoma California USA.
In their picture tour of making Dry Jack Cheese, they don't use common hoops or molds to press their cut curds in, but instead press a cheesecloth wrapped "ball" of curds under a weight. This results in slightly uneven shaped wheels and on "top" side of wheel with cloth fold lines and a dimple in middle where string was tied.
There are 8 webpages of pictures and a little text, click right arrow to scroll through them.
Has anyone tried this method and have any tricks or traps to share?
Note: Repaired link on Nov 27, 2010.