Yep - I think you are spot on.
It was actually delicious except for this one (the oldest) that was tinged with an ammonia bitterness afterwards.
It was definitely too wet overall.
I dried in a bag. Next time I am thinking of drying on muslin flat over racks before putting into molds - the Le Jouet books seems to suggest this is how some goat lactics are pre-drained.
Uploading other pics of recent cheeses separately on this board.
Thanks for comments/advice.