Well, I don't know about that "seasoned veteran" part - #1 was a flop because I completely forgot to boil the hoops before I used them for the Reb, and they are the same ones I use for Stilton. #2 was at least not blue -
- although #3 seems to be doing fairly well so far. However, I DO have some pictures now - one is from #1 illustrating how NOT to try to lightly press a Reblochon, the others are of Reb #2 in the process of being consumed. Turns out I actually DID take pictures of the #3 make, but I'll do a separate thread for that one.
The reason you don't want to try to press a reb this way is because the jars move (Reb #1). And then the dumbbell falls over and dents the table. Plus you end up with lopsided cheeses. Bricks don't work either (Reb #2). Although you don't have to prop a dumbbell on top of THEM, they also move, so you still end up with lopsided cheeses that you have to press in the morning for a few hours each, individually, on your new dutch press to at least try to straighten them (individually because your complete and total lack of engineering skills has not yet allowed you to figure out how to do both at once with the materials at hand in a pinch).
Lopsided or no, however, you DO still end up with a nice lunch, eventually, of Reblochon melted over a toasted english muffin with a few bits of ham. (Included because y'all are driving me nuts every morning with the pictures of YOUR lunches or breakfasts or whatever meal it is.)