At the end of the pressing I simply undress the cheese, flip it and press without cheese cloth for half an hour or so. Sometimes it requires a bit longer depending on how firm the cheese is and how deep the marks are.
The cheese can be a little harder to remove from the mould - it sucks itself to the mould. If the cheese is dry on the surface it can be damage because some of it sticks to the mould. Ideally the mould should be a bit damp/slippery. i usually remove the follower, turn the mould upside-down and give it a few bumps on the counter.
The marks from the cloth will typically become less visible, but the cheese will have some "Warts" where the cheese has tried to escape through the drain holes in the mould. These "warts" can be trimmed with a sharp knife after brining, but over time the usually get less visible.
I find that the worst cloth marks are from where the cloth is folded over the cheese under the follower. I found a very good technique to reduce this, but I think that it will require a video (maybe I will do a short video on this some day)... As an alternative I sometimes do not fold the cloth over the cheese during the last 1/3 of the presssing periode.
:-) Danbo