I take a cheese recipe and double it, does it change the pressing weights or times? I know that I need a bigger mold to put it in, but would it press the same?

yes , their was a thread that was talking about that problem of recalculating.

I looked for a thread but didn’t find one. I want to make a 4 gallon of milk swiss cheese because it says on my recipe that it does better if you increase the amount, and I have a mold for it. However it does not say to change the pressing for doubling the recipe.

The issue is in how many pounds of pressure per square inch of surface are being used.  If you increase the size of your mold, you will need to adjust your pressing weight to compensate.  Calculate how many psi is being applied in the original batch and then recalculte on the basis of the larger surface area of the bigger mold.

So if the mold is the same diameter but taller, it doesn’t change because the surface area is the same, but if the mold is bigger around then I have to refigure. Thanks