I use simple 7-1/2" Tomme molds for my Blues. I prefer the traditional flat shape, but there are also some technical reasons.
I keep my Stiltons in the molds for 3 or 4 days until they firm up. Would NOT want to tie up my Kadovas for that long.
I turn a couple of times a day by just flipping the entire mold over onto a Sushi mat. That would be really problematic with a Kadova - actually darn near impossible. You can NOT take the soft cheese out and turn it.
The rounded edges of the Kadova shape would not be "structurally" very sound. Stiltons are soft and the cheese would sag big time.