@FarmerJD: Actually, the travel varies with how much to the right or left you place your cheese. That's what the horizontal series of holes are for. There is much more travel to the left side of the press. The vertical series on the plunger allows me to adjust the depth, so that as the curds compact, I can lower the plunger. Or, simply add another follower which is even easier.

I corresponded with the inventor of the briquette press and he was so pleased with my re-purposing of his design that he shared his spreadsheet with me, making adjustments for where I changed proportions. Depending on horizontal placement and the weight used on the arm, with a 4" hoop I can get:

2.5 lbs: 3psi to 10psi

5 lbs: 6psi to 20psi

10 lbs:12psi to 40psi

15 lbs: 18psi to 60psi

Obviously the larger the hoop, the fewer psi I get, but the range is still from 2.70psi to 27psi with the same weights. Using more weight can get it up to 60psi.