Oops sorry Deb just found this question. The original recipe doesn't call for pressing at all, just press under it's own weight, and flip regularly for 2 hours. Then into a cold water bath for another 2 hours, depending on the size of the cheese. Minimum time 1hr, maximum time 3hr, then into a 20% cold brine solution for 3-4 hours, again depending on the size of the cheese.
So last time I did exactly that, but I also left it to get a natural rind. It was probably salt washed @ 3-4 times during the month long aging. The flavour though young, was very promising, but the rind was salty, and a bit dry. The rind and also the body were very pitted and holey and a bit crumbly.
So I did this again yesterday, only this time I made 2 smaller but thicker squares, using my fetta mould, and stacked them on each other for some weight, and kept flipping and rotating them round. This time the surface of the cheese is a lot smoother, so hopefully so is the inside. I am drying in the cave, (too hot at room temp) then this time I will wax, and see what the difference is going to be. Will keep you updated on their progress.