If you are using a tall mold, it is quite a challenge to flip the cheese successfully - even trying to move quickly, I find that the soft cheese starts to "fold" down before I get it all the way turned over, so it lands on its edge or on a corner, rather than sliding neatly down from one side to the other. My best solution has been to use shorter molds ... but that makes it more challenging to load the curds into the mold - they don't all fit until they drain down some. I confess I am still trying to figure out the ideal solution ...