On the Gies farmstead we occasionally wallow in goat milk. From it we make our own butter, yogurt and cheese as well as drink some. This has prompted me to build a little cheese press to help with the extra milk. The press is made from inexpensive 1/2 inch thick plastic cutting boards used for the top and bottom plates and pressure disks, white pvc pipe, and a plastic floor drain cap.
I hail from Vermont, the land of New England stirred curd cheddar, which has long been the source of pride for cheesemaking here for as long as cows have roamed these fields. Vermont cheddar commands respect and it can be very good. But to me there is no comparison between the best of Vermont cheddar and the original, authentic English cheddar. Oh Blasphemy!