Once the cheese has been consolidated during the pre-press, it can be transferred whole or in large pieces to the form lined with butter muslin.
Now at this point the cheese is not done working yet so it is very important to find an area for incubation. Holding the temperature of the warm cheese at about 85-95F is important to complete fermentation. Here I do this in my (insulated) draining table with pans of hot water. Then cover this all with an insulated mat and a board. My weight can sit on top of all this and still accomplish the pressing needed.
You could accomplish the same with an insulated cooler.
On the mountain, the cheese room stays quite warm because there is usually a fire in there and during cooler weather heavy cloths are used to hold the warmth. The cheese is also much larger (80-120 lbs) and they also hold their residual heat longer (another plus for the large cheeses.).
I suggest using a Large Cheese Mold (M2) because it will be a lot easier to just fill the form and place the follower ontop. But, for the purists I will talk about the wooden cheese mold I use, I love the way this looks when finished.
The form I use is a smaller version of the wooden mold used on the alpage. It can be adjusted in diameter but the cheese will always be the same height.
The curd is mounded well over the top initially but then compresses. In the early press stage the curd sticks out a bit above and below the form so that the press boards do not rest on the form.
With each pressing and turning the cheese consolidates more as it takes on its final shape and the shape is more defined. Towards the end of the press cycle the cloth is removed and the cheese returned to the mold bare.
So, for pressing we should begin very light and slowly increase the press weight to a moderate level:
30 minutes at 20 lbs
2 hours at 25 lbs
6 hours at 40 lbs
remove weight for overnight rest
The rate of whey running off begins simply as a matter of drops and not a stream of whey being released. This is a good rate of whey removal during pressing and will slow even more as the residual free moisture is released. The form should show tears of whey weeping from the form very slowly. When this stops you can increase the weight slightly. The cheese should be removed from the press, unwrapped, turned, rewrapped, and put back to the press at the above intervals. To assure an even consolidation. At each turn you will notice the cheese has formed a smoother surface.