I couldn't resist and had to try out my new Mad Millie Hard Chess Press over the long weekend. I decided to try the cheddar recipe. It felt very satisfying - very proper cheesemaking. My only problem with the instructions given for the recipe were that there are very few explanations for why you had to follow certain processes. For example, once at the curd stage you have to heat the water slowly over thirty minutes to reach a certain temperature. I would have found it useful to learn that the reason you do it slowly is that if you do it too quickly you can overheat the curds. I did, but I think it was OK. I'll see in a couple of months!
Unlike soft cheeses you really need to be at home most of a day, or at least all afternoon and evening to make this as there are lots of little steps that need to happen every 45mins or so.