I'm looking at it again and maybe it's hard to see the slumping... It used to be much taller, trust me...
And as I read more in the forum, as often the case, I may have found some answers.
(Possibly should not have used the cream - less stable curd and might be the cause of the slumping? Essentially created a Gouda style with my washing - truthfully, probably didnt remove 1/3 of the whey, but it's probably closer to the Gouda style than a washed Tomme. And also maybe shouldnt have pressed at 1.9 psi... Oh well.)