Especially with your new large press, it's not about weight, it's about PSI. You're using a bigger press with more mechanical advantage, so 50 pounds on your old press is not the same as 50 pounds on Big Bertha. Not to beat a dead horse, but if you are using the same hoop as you used before, it's easy to calculate the weight that you need to get the same psi as before. That's the point of using psi. You can go from press to press using the same or different hoops and yet still get exactly the same results.
Gouda does not require heavy pressing. I press Goudas at around 2 psi. I'm pretty sure Wayne does too. It's really easy to overdo it, so calculate the weight you need to achieve 2 psi and you're good to go.
You can do the math and calculate mechanical advantage, however that does not account for your heavy lever arm, or the weight bar that I see. So, if you haven't done so already, I would calibrate your lever arm. Put an accurate scale under the ramrod where the hoop will go. Put a weight, say 10 pounds, on the lever arm and read the scale. If the scale reads 50 pounds, you know THAT location on the lever arm has a 5 to 1 mechanical advantage (10 x 5 = 50). If it reads 60 pounds, then you have a 6 to 1, etc... Now, test the weight at various locations along the lever arm until you find where you have 2, 3, 4, 5, 6 and 7 to 1 mechanical advantage. Then you have a LOT of options for using weight very accurately.