My notes from my first make mentioned giving 122 pounds of pressure. However, not sure it was necessary, I noted that very little whey leaked out after the first 4 hours.
I think I used closer to 100 this second time. In general I follow the advice to press with just a bit of whey dripping out, but cheddars are salted and ready to press hard to get those curds to mesh.
Now, this weekend I was just making a Cheshire (from Caldwell's instructions). It has you press overnight, and if the rind isn't closed, dip the cheese in 165 F water before resuming pressing. I think that would work with about any cheddar or hard style cheese that's cooled off and the rind hasn't closed.
And by the way, it just smelled so heavenly while it was drying! I just kept sniffing my cheese!
The cheshire smelled nice too, a very buttery smell.