www.sausagemaking.org

Just got me'self a 5ltr cheese/fruit press of eBay for �50. Not done any cheese for a while, and need to get back to doing some. Lancashire will be the first attempt in it, and will try a cheddar after that.

It is the screw type, and I notice in the cheese recipes pages that there are indications of how much weight the cheese should be pressed for. How will I know how much I am pressing my cheeses at with a screw press??

Anybody ever used a pressure transducer for this type of thing??

if it's any help: pressure is usually applied incrementally, little for a little time, flip your cheese. medium pressure for a medium time, flip and apply full pressure (without snapping your equipment) for a longer period of time - say overnight . . . .