Sometimes I am finished pressing because the rind is nicely knit, but the pH is not yet where I want it, and so the cheese sits in its form without weight, at room temperature. Sometimes I have the pH going too quickly, and I have to use more weight to play catch-up on the knit. Either way, if the pH is right, I stop the progression by putting it in the cave, and or salting. Sometimes the pH is not where I want it but I want to go to sleep. So I put the cheese in the cave in its form, and take it back out the next day. I try not to let the pH get too low though as the results are not so good!