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The stamping is brilliant.  Usually I label when I wax, but now that I'm aging out a few unwaxed there's potential for confusion.

The plain cheddar was pressed at about 7.8 psi.  The port cheddar was originally pressed at about 7 psi.  The final remilled port cheese was pressed at 8.3 psi.  The diameter of the plain cheddar is 7.5 in, and it weighs in at 4 lbs 12 oz.  The port cheese is 8 in diameter, and it now weighs 8 lb 14 oz.  It is going to be hard to wait for this one to age out!  All the discussion on other threads of remilling cheddars after pressing gave me the rescue idea.  Here the whopper is in press.  Notice the last counterweight bungeed to the back of the press for stability.