I'm going through this process right now.
So far I have been using 165mm Camembert baskets which stack quite nicely and make 4 700g Goudas from a 20l batch. I was dead weight pressing and as i stacked in pairs I was getting a light press.
I also used 3kg food buckets drilled to drain, which gives me 2 cheeses. Stacked under the press, the sloped bucket sides often give me wonky cheeses.
I can, just, fit curd from a low yield recipe like Romano into one bucket.
I am coming to understand that bigger cheeses work better in the press, but they cause a storage problem for me, as I like to vacuum bag mine.
My next task is to try and rig a brace to stop a stack of smaller moulds from toppling or twisting under higher pressure.
Stacking works, but aesthetics will vary.
Best results so far come from single cheeses.
Size of cheese can be a storage issue.