The secret to a nicely pressed cheese is simple, really......
Make sure you begin the press with nice warm curds and do your pressing with one of Carter's "Master Series Cheese Presses". :-)
Yep, almost a year later and I'm still trying to sell people on how great this press works.
Honestly, I've seen some of your pressed cheeses and the only problem that I see is that they sometimes turn out a little lopsided. This will in no way affect the taste or the texture so what does it really matter?
I've done a lot more pressing with stacked weights than I have with the pneumatic press and it is problematic. Regardless I've enjoyed 99% of the cheeses I've made despite how they might have looked.
One question that I'd like to have answered.....
On the wheels you ashed, what type of ash did you use?
Also, what is the purpose of ashing a cheese? I have heard of doing it, but I don't understand what the benefits are.
Okay, I guess that was two questions but what the heck.