You have the press that I used for years quite successfully without any additional equipment. That is; I have never had any way to measure pressure with it. I'll be returning to it when the dutch style press that I have on loan goes back to its owners. IMHO this fruit press is significantly better than just about any of the screw presses marketed for cheese. Not as good as a decent dutch style press, but it does have attributes. It is a really solid piece of work. You can crank it down as hard as you physically can, and you don't have to worry about anything on it popping or breaking. Also, the top plate stays level. No slanting cheese from weights tumbling and sliding in the night. You can use the stainless steel basket for a mold, and the top plate as a follower. The top plate on mine is not stainless steel, so I cover it with plastic wrap when I am using it for a follower. The main disadvantage is that, as all screw presses, constant pressure is not maintained on the cheese over the course of a press. IMO this is more of a flaw than being unable to measure pressure. So much of the knit of a pressed cheese is determined by what happens before the curds go into the mold. If you are using this press regularly, you will get a feeling for how hard to crank it. You could do much much worse for a first press.
