Here are my moulds in action.
Pressing some cheddar.
I will say that I have found a slight downside to kadova moulds. If you notice the previous picture of the mould, empty, you will notice that you cannot take the lid ("follower") and press it all the way to the bottom of the mould. You cannot do this because the mould has a rounded bottom. (So does the lid).
That being said, if you do not fill your mould with enough curd, the lid will simply rest on the bottom mould instead of the cheese. While this provides zero PSI to your cheese/curd, I'm pretty sure that's its not good for the mould/screen.
This will happen if you do not have enough curd, or the curd you do have expresses enough whey to compress and fall below that line.
I noticed this on my last batch. So during this last batch (yesterday) I did an initial light press of 15 min, then during the 1st flip, I added some more curd to the mould that had been set aside.
That worked very well.