I started a hard cheese yesterday but events overtook me and after cutting the curd I was unable to look after it so it cooled in place. Later I dained it through muslin and today I'm pressing it as if it had worked, though without salting the curds. We'll see what happens.
Two cheeses' worth of curds from 10 pints of milk, for what it's worth. Because I only have the one mould (and press) they were alternated for short stints at first and longer later, all with 3kg or so of weight on a 2:1 lever, so ~6kg of pressure.
ETA - the morning after and the cheeses have compressed (a little lopsidedly) to about two inch high. I suspect it's too late to press them square again so I might cut them or perhaps leave them as they are.