Thank you, guys. I think, I have the problem in two places - curd size and pressure. I tried to make final curd size around 1/16 inch and I think it's very big for this cheese. There is many whey inside curd left.
Also I tried to press with recommended pressure.
My form diameter is 13,5 cm ( around 5,3 inches ) and it was around 880 pounds per mould with 40 PSI
I'll try to repeat tomorrow. Who make Edam personally, please, send info about working with curd after heating or give links to VERIFIED recipes.
Thank you beforehand.