That's a good looking wheel of cheese. I can sympathize with your dismay over the excess whey in the finished wheel. I had the same experience with a recent Colby. The last one I did, however, is quite dry and nice. The difference is that I let it drain for a good 20 minutes before I milled the curd. It turned out beautifully. I also pressed a bit on the heavy side: 143 lbs on a 6" mold for 15 hours.
To encourage you, once the whey finishes dripping and you have a nice dry rind formed, you should still have a very good cheese. I'd recommend wiping the dried wheel with vinegar to discourage any mold growth prior to waxing.