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I used 5+lb/sq inch on my 8" mold for the overnight press.

Yeah, that's about my max.  I'll know better next time.

I have been pressing it w/o cheesecloth with 7.4 lb/sq inch for 3 hours, it should be smooth when I finish

The only cheddar I've made knit poorly, but I overcooked the curds. I ended up going with 40 pounds on a 2 lb. cheese.

Well it's bagged and tagged.  Not really a fan of vacuum bagging cheese but I had a couple of waxed ones turn up bad after the whey expelled from the cheese after waxing.  This way I figure I can see what is going on and, if necessary, drain and re-bag it.

Hi Al,
I think the rest of the people on the forum by now are probably sick of it by now but, It's not too late, have you tried cloth bandaging you cheddar? I'm posting a bit of a pictorial on how I do it later today I hope you find useful - Free your Cheese from the plastic prison !

-- Mal 

I've seen a lot of references and procedures about it but have never tried it, although I did consider it when I first started.  I have eaten cheeses that were clothe bandaged and then waxed.  I would appreciate your input on the subject. I've bookmarked your thread on the subject.  Thanks a million!!