In every cheese recipe i have used and in most reference books i have read, it is always suggested to pull the muslin/cheesecloth up while the cheese is in the lined mold, before placing the follower and pressing.
Doing this eliminates and minimizes the folds and wrinkles of the cloth.
My method is, after i spoon the curd in the lined mold, i will gently pull all four of the corners of the cloth up as much as i can without allowing the curd to fall out of the hoop.
Next i will place the follower on top of the curd and pull up all four corners of the cloth, one at a time, at the same time as pressing on the follower applying just enough pressure till the slack of the cloth is no more.
After flipping the cheese, i repeat the process. I always achieve smooth sides and bottoms. Sometimes the tops may have slight creasing but never been a concern for me, regarding mold getting trapped in there, etc.