I remain skeptical of the high weight classes many adhere to, but it does make sense that the ratio would need to be higher for a small cheese.
The reason for this is simple, on any cheese there is friction inherent to the process -the cloth pressing out against the mold- When you get into the large weight classes like 300# to press out cheeses, then this friction is pretty insignificant. When you will only have like 30 or 40 pounds pressing against the cheese than this friction is a significant factor. Also the form factor I use, which dictates a constant thickness regardless of diameter (to a point) will say that there is more frintcion relative to cheese mass in a smaller cheese
hope that makes sense