Thanks all. I feared this was going to happen, though hoped it would not. Oh well, I think the problem was right from the start, and it needed to drain better, and perhaps a bit longer in the pot to expell a bit more whey would help. I might work on pre-draining a bit as well, to remove most of the excess whey before molding. I don't make a lot of mold ripened cheeses, and they are a different beast. Will take a bit to get the feel for what the curds should be like for each step, but I'll get there despite myself.