From my limited experience, I would say yes, but ideal would be to press smaller batches I think. This is because then the entire outer surface gets brined or salted (assuming it is that type of cheese), as opposed to what I think you might have now which is a brined outside and unbrined edges from cutting. You could cut before brining, but if there are some openings in the paste you might not want them getting brined to so much.
Everyone else here knows better than me though, I guess I just felt like typing.
Take it away pros...