Cantal is really fast and easy to make. However it is MUCH tougher to press than a cheddar - 3 DAYS of pressing. After my first one I swore that I would never make one again. However, since "pressing in the pot" I have made two more Cantals. After just 30 minutes with 30 pounds of direct weight, the knit on the exterior was superb, actually beyond expectations. So, no I haven't actually cut one yet but the outsides are flawless and I have high confidence that the insides will be just as good. This technique has completely changed my approach to difficult cheeses.
Yes, Deb, I'm sure you are right about the way that you are pressing. The added warmth makes all the difference in the world. I shoot for 85F inside the pot. Much warmer than that and you will start losing butterfat.
Wayne, I've thought about you with this technique and realize that this might be really hard to do with 20 pound plus wheels. I am looking at making bigger batches myself and am probably going to construct a mini heated pressing enclosure. I'm thinking sheet Styrofoam walls enclosing the press with a simple heat lamp to warm things up.