The important thing is to get a good external knit, which you seem to have. I see a few cracks/lines, but nothing major, so mold won't, or shouldn't, be a problem. You can increase the pressure without harm on this, mostly to get rid of any mechanical openings in the internal paste. I don't worry too much about them. If you can keep the curds warm when you press for the first couple hours while pressing and you should be fine (search for "pressing in the pot"). Let it air dry at room temp for 4 or 5 days, and it will lose moisture and firm up. It may start to grow a bit of geo in a couple weeks (white mold), but that's ok, just give it a brush down. You can wash it with brine if you want, but a light dusting of geo is ok.
Don't forget to post a photo when you cut it, and provide a taste report! Anyway, a cheese to you for a fine looking result.