Today, after a day and a half or so of pressing, with turns every 12 hours, it was time to take the weights off the cheese.
I used a small weight to fit into the mold and help with pressing, and it made an impression. Maybe next time we make cheese I will carve a custom pattern plate for the top.
Now we spend several days regularly flipping the cheese as it air-dries. When it has a decent crust on it, we can wax it and put it away to finish curing.