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Farmhouse style cheddar . After salting pressed at 8 pounds for 1 hr,flip press at 10 lbs for 12hrs .
8 hrs in a near saturated brine, air dry at room temp until dry to touch (24hrs) then bandage wrap with 42 days aged beef fat .

Looks very nice...

From what I've heard cheddars in the recipe books call for much less pressure than ideal. I ended up going to 40 pounds rather than 10 on mine recently, but I'm not completely sure. I'd like clarification from a more experienced person.

I did my traditional cheddar at 50 pounds  and my farmhouse style recipe called for 10 pounds think it's gives a texture difference.