I was comparing the Gouda recipe on the Wiki site to the one I have and there are significant differences in pressing times and pressures.  One has a max of 20 lbs while the other uses 50 lbs.  What do you experienced Gouda makers find works best for you?

LOl, how long is a piece of string. Is the size of the wheele in the 2 recipes the same? Might be a personal pref to expell the whey out faster for someone. I would pick one whay u like and see if it works for u. Usually the gentler the pressing the nicer the results.

it’s different, if u used raw milk instead of pasteurized
it is related to the mold diameter also
it’s related of how u process the coking also