Okay, you've convinced me. For my next batch (be it a swiss or a stirred curd cheddar) I will increase the pressing weight.
If I do an 8" cheddar, I have no idea where I will find that type of weight, though.
If I'm figuing this correctly I will need to increase the 50# final press weight to 200# on an 8" wheel.
If I'm using my 6-1/2" mold I will still need to increase the 50# weight to 132#.
Sheesh, that's a lot of weight to put on my little home made press.
The most stable weights I have are 12" x 12" square paving blocks that weigh 22 lbs. each. There is simply no way I can stack 9 of those up to reach that 200# mark.
I'm going to have to give this some more thought.
I'm sure that any weight increase will help so I might try some lesser amounts and see how it works out.
I would feel comfortable putting five of those blocks on the press which would give me 110 lbs. of pressing weight. Maybe that would be enough....
I hope you realize that you have just made my cheese making life more difficult.
Sheesh, logical thinking is really a pain in the ass.
Thanks again and I'll be sure to let you know how it turns out.