I used to have a problem with the holes plugging up in the bottom of my molds , causing the cheese to take longer to expel whey , I found that by cutting a piece of needle point mat , and putting it in top and bottom , solves that and another problem.
I also used to get surface holes in the top or bottom of the cheese , as well as marks from the cheese cloth on one side where the excess cloth was folded over , or sometimes the cloth would stick to the cheese.
I line the mold with cheese cloth , put a disc in the bottom , add the curds , put another disc on top , and fold the cheese cloth over that . and press , after the second flip I remove the cloth and finish pressing with the discs left in place , I remove them after pressing is finished and they peel away easily , leaving a nice pattern on the cheese , no marks from the cloth , no cloth sticking to the cheese , and better drainage as well.
I included some pics.