Maybe this will become a cheese blog

First batch of goat's cheese turned out very well--not too different from Middle Eastern yogurt cheese, actually. Which, though not quite what I was expecting, is also delicious.

I'm now considering ways of building a cheese press. A very simple one of stacks of bricks is an option, but I think a little unwieldy. How many bricks would you need to get fifty pounds of pressure? Probably more than you'd want to stack up on the small, uneven surface of a wheel of cheddar. Thoughts from the mechanically inclined?

By the way, Rebecca, this post is totally for you. :)