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So I want to make a larger size cheddar about 6 pounds. Ive read I may need 200 pounds pressure to knit it.. my press can do 100. Thoughts? I would hate not closing it.

What dia mold are you going to use?

I haven't made a cheddar anywhere near that big, but I use about 2.6 PSI. That's about 84 lbs on my 6 3/8 inch mould.
Your mould would would be bigger than this, but if you take the 2.6 PSI and the size of your mould, you should be able to calculate the force that you need.
That is assuming that the pressure needed is the same same whatever the size of the mould. I have read that that is the case but, given some of the pressures used commercially, I am a little doubtful. In spite of that, the 2.6 value should give you a weight which will meet your needs.
The other factor is time. Even if the 100 lb your press produces is not as much as you want, you may be able to get around that by increasing the pressing times.
It might be worth looking at a variety of cheddar recipes to see just how much the pressure and time vary.

Dorchestercheese--
My makes are generally 5-7 pounds with the average being about 6.
I just use direct weight in my press and I'm using 7 1/2 inch diameter molds.  I've never had any trouble closing the rind on my cheddars and the most weight I have is 70 pounds.
The only cheese I've ever had trouble getting a good closed rind on was Cheshire.


Can you vac your cheese?  I don't like to vac most cheese from the off (but I'll do it AFTER they've aged and I've cut one in half) but if the rind just didn't quite close well enough for a natural rind or wax, you could still vac it.  If it was pretty close to closed you could also bandage it.


I say go for it!

Thanks my mold is 7 inches wide ..
I'll try tomorrow.

So at 100 lbs on your press with 7 inch mold you would have around 2.6psi that should be enough to close it as long as abient temp is fairly high. If it won't close for you I have had success dunking the cheese and mold in hot water for a while to get things warmed up and then re-press at max weight again to get a good closure

OR, you could build a Sturdypress from the DIY plans on Sturdypress web site and get 300+ lbs

Probably best I not build something..
I closed the cheese well

Congrats Dorchestercheese

All closed

Nice job. AC4U

Very nice looking cheddar.
A cheese from me too.

I pressed an 8 inch cheddar that came out of the press just under 5lbs at 50lbs. The knit maybe could have been a little tighter, but it was a really good cheese nevertheless.

Looks like it came out well for you. Hope it ages nicely. AC4U!