I wrote a review yesterday offering several improvements on the design of this mold, but I need to amend my review (even though I don't see it published to date). I do not recommend this mold. I pressed 3 cheeses so far -- a lightly pressed blue, a fontina (medium weight), and an asiago (heavy weight). It fragmented the fontina, so I took extra care to remove the asiago from it. It also fragmented after removing it from an overnight press. The cheese extruded through the too-large draining holes and would not budge without putting too much force on the cheese. The outer 1/8" 'skin' fell off and there were massive fissures through the rest of it. Perhaps someone from Cheesemaking.com can advise me on how to use this, if anyone has experience with it. Otherwise, I guess I wasted a lot of $$ on something that does not work.