Francois, just so I understand when you are using Kadova molds, you are flipping them a lot at start of pressing to avoid curds sticking to them like recommendation to soak cheese cloth in whey correct?
So far (OK one use) I haven't had problem with curds sticking to my [urlhttp://cheeseforum.org/forum/index.php/topic,1959.0.html]Kadova Gouda shaped molds[/url]. Just to avoid that, when does it tend to happen, any special cheese types?
Another reason to turn Kadova type molds frequently in early stage is as Debi says to avoid ridge from follower.