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That looks GREAT! I would think they would be worth marketing, as they have to be cheaper than the fancy “French” molds.
I don’t think you did anything wrong, looks good to me. I usually wax when the surface as a thick leathery feel. Once waxed moisture will actually make the rind softer as it is no longer exposed to the air. Ensure you wipe the surface with brine or vinegar before waxing to kill any mold. Good luck.
I think the follower would be the tough part. The glazing and firing process tend to change the size of pottery and this may make the follower too tight or too loose. You may need to use a different material for the follower. Other than that, sounds like a great idea.
Martin, it’s really not that hard. Most internet and book recipes are designed for 2 pound presses using a 4 inch mold. For pressing, the amount of cheese does not matter, the size of the mold does. To make 4 pound cheeses I use a 6 inch mold. Math will tell you that a 6 inch mold has 2.25 times the surface area of a 4 inch mold. Thus, to get the same amount of pressure using a 6 inch mold as a 4 inch mold you need to increase the weight 2.25 times. For example, pressing at 30 pounds in a 4 inch mold requires 67.5 pounds in a 6 inch mold. I just built a Dutch press and created a cheat sheet so I don’t have to do all these calculations, including the weight distance on the lever, every time.
Hope this helps.
