As a beginner, I've wanted to do the same.
My method to date is to cut the pressed curd in 2 and separate these 'halves' with cheese cloth during the last
Waiting to the last pressing makes it a little easier to separate the 2 cheeses when de-molding than if you try this method starting with your initial pressing.
The cheese cloth separators are pre-cut to the mold diameter.
My biggest problem is in getting the resulting 2 cheeses to be of equal size.
Alternatively, I've seen stainless metal 'separators' for sale: http://www.cheesemaking.com/StainlessSteelFollower.html.
I would think these could do the same as the cheese cloth separator, even though it is described as being placed between the curd and follower. Or, if I continue to do this, I may make my own 'separators' from cheap cutting boards (food grade plastic).
Hope this helps.