I've been wandering around looking for a chart or some information of PSI per cheese styles.
Now that I have a huge press that can get me 11+ psi, I am curious about what the proper PSI is for traditional cheddar, gouda, jack, havarti, etc. All the darn instructions you find on the net are just arbitrary weight: 50 lbs. What does 50lbs. mean? Ricki Carroll uses a 7.5" mold with 50 lbs., but that's around 1.3 psi. Not much!
So, here is a thread to have everyone jot down the PSI for different styles, unless someone made a good chart of PSIs for styles.
---------------
Saior Con Queso and others have been saying trad. cheddar is up to or over 25 psi. But, what is a reasonable psi for cheddar, and how does the higher psi effect the final taste and texture? Anyone have experience in super pressing home cheddar?