Look at your largest mold for hard cheese, then add three inches on all sides, since you’ll need room for the threaded rods, and you want those at least 1-1/2 inches in from the edge of the wood ...

Unmold the cheese; turn it over and return to the mold, gently shaping into the flared area. Weight again at room temperature for 12 hours or overnight. Unmold and unwrap the cheese, then ...