Hey Bob, I have a question for you.
I make a lot of alpine cheeses, and use a hoop, rather than a mold - a "cercle" that surrounds the wheel, no holes, so whey just runs out freely from the bottom, basically all over the place. I'm using a wooden tray drip system, the press sits on top, to allow the run the whey out and through a cut in the tray to the floor, but as it is, whey gets all over the press, especially the legs and the bottom portions of the uprights. I know you've got some doubts on allowing this, do you have a workaround, at all? (I see them allow this all the time, wood gets really hosed in whey - but they are religious about cleaning everything immediately after).
Thanks very much.