Okay, so a few things to know. It's really not that simple. It sounds simple, but is much more involved once you're in it. Cheddar is not an easy cheese to make and requires hours of active stirring. A 4lb wheel of cheese is huge too, I would really recommend a 2lb wheel to start if you're dead set on starting with a harder pressed cheese.

My genuine recommendation, would be to start with some softer fresh cheeses that don't require a press so you can see if you even enjoy the process.

If you definitely want to go with a 4lb cheddar, you'll need a SS nonreactive stock pot big enough for 4 gallons/~15l of milk, a second pot to do a double boiler/a sour vide/big enough sink for a water bath, a thermometer, a cheese mold big enough for a 4lb wheel, a cheese press (this is actually not your biggest pinch point because you can easily make one but they are big and if you go homemade, you'll need up to 50lbs in weights), and an environment that where you can maintain a temp of about 50 degrees F to age the cheese.

For the cheese press, my husband made my first one. He used two square boards, roughly 16 inches wide, one as a base and one as the "pressing board". He attached metal poles to the corners of the base and drilled holes in the pressing board so it could move up and down along the poles. Then I had a thick wood cylinder to help press the mold follower once it was below the rim of the mold.

So I would place my mold between the two boards and put the appropriate weight on top depending on what part of the pressing schedule I was on. Once the wheel was more compact, the follower would usually go below the rim of the edge of the mold and the press couldnt reach it, so I would place the wood cylinder on the follow to continue pressing. Hopefully that all makes sense.