I have an ancient fruit press that I rigged up to use with the cylinder and plates in the above picture. A couple of springs are involved, and it actually worked quite well.
Those plates each have holes in them. One for the bottom and one for the top. I can take the cylinder, flip it over, and slide the cheese and plates to the other side for further pressing.
Sad story though. My one and only attempt at cheese-making was a year and a half ago. I know a local farmer who sold me milk fresh out of his cows. I pasteurized it and made a blue and a cheddar cheese. I think I put too much rennet in the cheddar (it was bitter) and the blue turned mushy like Brie. I wound up tossing them both. One bummer about aged cheese is that it takes so long to find out if you did any good. I threw in the towel and never gave it another try.