Spring-Loaded Cheese Press

Because this is a spring-loaded press, the pounds of pressure are more a guide than an actual indicator of pressure. As the cheese presses, especially in the beginning, the pressure lessens, so periodically you have to re-press/tighten the pressure.

My mother-in-law gave me this press about 15 years ago, and I have used it heavily –VERY heavily – for the last three. The only issue I’ve had is that one of the metal bars became loose but my husband was easily able to simply tighten it back up.

This press is not capable of heavy pressure above 80 pounds so cheddars are rarely able to get a smooth rind.