Repost from the other forum:
I do agree that thickness of the mould plays a part. I will also say that the type of cheese plays a part.
I do not argue that whatsoever.
I was merely talking about adjusting canned recipes in order to maintain a constant pressure across different wheel sizes.
So for example, if you had a 4” wheel that is 3” deep, and a 10” wheel, that is also 3” deep, the surface area increases from 12.4si to 78.5si. In order to maintain a constant pressure (a specific psi) on your wheel, you will need to increase the force (weight).
While there may a relationship between cheese volume and surface area, I am not sure how they are linked.
In the case above, the volume of cheese increased from 37.5cuin in the 4" wheel to 235.5cuin in the 10" wheel. But I am not sure that an increase in PSI is warrented because the depth of the cheese curds remains constant in both moulds. Both are 3" deep. Keep in mind that in order to keep the pressure constant on both wheels, you will need more weight on the larger wheel due that weight being distributed over more square inches of cheese.
However, if the same 4” mould had 10” of curd instead of 3” of curd, I would understand if more weight was required to properly press that wheel. It seems reasonable to assume that the deeper the curd, the more resistance to pressure the cheese would be.
I think that is one reason that the commercial horizontal presses have followers every 15 inches or so, instead of one long press.
So while cubic inches are relevant, I'm not sure how.
But then again, that is why i am here, I want to hear from the pros..
We need Quinlan to "weigh in" on this topic.