I am glad someone got this thread going again I tried last night but could not find it to save my life! Anyway I found the source for the "Hand Cheese" recipe I was looking for - it is from a very old book - like 1910 or something and I copied the recipe I found there. Hopefully this is close to what you are looking for.
HAND CHEESE. (Hand Kase.)
as made in modern German creameries in 1898.
The separator skim milk is set in a heavily tinned vat or kettle and the buttermilk from that day's churning is added; as a rule the temperature will be about 90°F and the milk is left alone 12 to 18 hours. The next morning the milk is heated to 122°F while stirring it carefully so that the floating curd does not sink and yet enough to secure a uniform' heat in the whole mass. After it has been heated for one to one and a half hour, the curd is left for about 2 hours more, after which the whey is drawn off by a siphon. When the whey is drawn the curd is spread in a large trough to cool, whereby it loses its sticky character.
It is next run through a curd crusher to reduce it to uniform size.
The crusher or mill has wooden or stone rollers which may be regulated.
While it is being ground, salt at the rate of from 3 to 5 per cent, and caraway or other spices are mixed with the curd and this is carried from under the mill by an endless cloth belt to the press. The press consists of a large square box, perforated and lined with slats inside these are covered with a heavy press cloth and the pressure on the cover is secured by a combination of lever and screw which explains itself. The curd is pressed, as a rule, for one day, but must not become drier than it will stick tog ether again if squeezed to a ball in the hand.
The molding of the cheese is done by simply having metal (hoops) rings of the desired size and placing these on a board, then filling them with a lump of curd and smooth it off with a wet knife and remove the
ring, leaving the cheese on the board. Or, the simple device similar to a hamburger press may be used.