I have made a 6 gal batch. But mostly my batches are 4-5 gallon.
But you bring up a good point.
I would like to make reduce the amount of time I spend making cheese. When i make a batch of cheddar, its a 7-10 hour commitment. And that is regardless of how much cheese i am making.
So, Instead of every weekend. I would prefer to make cheese about once a month.
that being said, I would like to make s single wheel that is about 8-10kg. Once a month.
I would like to make 20-ish gallon batches. That is gonna start pushing the limits of the equipment access. I can get a 20 gallon stockpot, but at 20 gallons, everything starts to change.
So, this is what i think about. How do i remove the whey, how do i drain, how to cut the curd, how do stir.... These are all operational problems to solve. (rhetorical questions, that i ask myself)
But, like Cartierusm, i would like to make a larger wheel, less often.
That means I