Sounds like a nice combination. By my calculations, the 1.125" cylinders are going to give you about the same "weight" as the psi applied - i.e., applying 50 psi of air pressure to the cylinder would be equivalent to placing a 50 lb. weight on the cheese. Meanwhile, the 2.75" cylinders are going to give you nearly 6x the "weight" as the psi applied, so 50 psi of air pressure would be equivalent to a 300 lb. weight on the cheese. Assuming you can go up to, say, 100 psi, if you mount one of each size on either side of your press, you would have the ability to press 0-100 lbs. on the smaller cylinder and 0-600 lbs. on the larger.
Depending on the size of cheeses you are planning to make, this should allow you plenty of range. If you are making up to 8" diameter cheeses and the hardest-to-press cheese is a cheddar, you are good to go. If you are making an 8" Cantal, you might be a bit marginal on the pressure. If you are making, say, 12" diameter cheddars, you're probably going to need to get a larger pneumatic cylinder.