Newbie from Ohio

[DrChile]

Greetings all...
I've made lots of yogurt (and strained it - Greek style).  Have made ricotta and chevre (mostly using recipes and guidance from fankhauser's cheese web site). 
Now would like to expand into harder, aged cheeses and also look at a little more regimented recipe.  Trying to develop a cheese press - will look at the info here - don't have weights lying around, so making a press with a spring system would be preferable...

Anyhoo - glad to be here!

T

[DrChile]

To clarify - from Cincinnati, Ohio...
Excited to see some Kentucky resources here as well!

T

[beechercreature]

welcome to the site! If you have the ability to build one or the $$ to buy one, I'd suggest getting a Dutch style press.

[smolt1]

Welcome, lots of nice folks here. I would also recommend a lever press, use water in gallon jugs for weights.

[DrChile]

Thanks all!
I like the sturdy press and the website...

Any reason not to go with a lever style press (disadvantages?)...

T

[Cheese Head]

Welcome Dr.Chile, have fun here!