I’m doing a Montasio today.  Its my first venture into Italian cheeses.  I’ve got it in the press now.  It was a long cook - an hour - but the curd felt great.  Is the light press weight characteristic of Italian cheeses?  I’ve been using my weight system for pressing lighter weights and the spring press for cheddars.

Haven’t tried but whatever the recipe says, I would have thought though their heavy press.