I had always wondered about instructions to 'flip' cheeses in pyramid molds myself.
What I do is at the first 'flip' or two I loosen the cheese in the mold, slipping it down the side and back, rotating the mold in my hands, then setting it back on the draining rack open-end-up. Once the curd is sturdy enough to stand it, I invert the mold on my palm in the process. As the curd firms further I will invert it onto the draining rack for 10-15 minutes at first, then back into the mold, wide-end-up. I lengthen the time that the cheese sits unmolded until I'm confident that the cheese will hold it's general shape. You can still expect it to flatten/widen a slight bit in the long run.
Since these are most often lactic-coagulated goat cheeses the curd is usually rather delicate and from hooping to unmolding normally takes 36-48 hrs for me.
I'm curious to know how others approach this same concern.
Do let us know how this make turns out for you, Smurfmacaw. Congratulations on making the foray into bloomies. I think you'll be delighted with the process and the results.