John, it looks like your cheese wheel came out great. I still like the way you get the nice, rounded corners, at least on one side.
It's about time for me to take mine out.
Just took my Gruyere out of the press. Mine had been pressing for over twenty-hours at around 148lbs. What is interesting, my last, very similar cheese wheel, Reg's Alpine cheese was pressed at about 120lbs. Both are 6 1/2" wheels, The Alpine came out at 3 1/4" with three gallons of milk and the Gruyere just came out at 2 3/4" with four gallons of milk, While the press weight was about 20% higher, I am surprised the wheel came out smaller with 25% more milk. I used the same brand of milk as well.
It is very dense, however and will sit in the brine for 24 hours.