Higher floc multiplier is a lot like larger cutting size: they both lead to more trapped moisture. This leads to softer cheeses and shorter aging times, as a general rule.
So, a floc multiplier of 6 is going to be likely a fresh soft, and probably can't be anything else. A floc multiplier of 1.5 is going to be hard, and need longer aging (something like parm). Most recipes I've seen for pressed cheeses are in the 3-3.5 range, and vary more by cutting size than the floc multiplier.
I don't have a ton of experience with varying the floc multiplier; I usually only use 6 or 3, occasionally a 3.5 (for caerphilly), and that's been it. Others probably have more info.