When I dry my cheeses in a regular fridge, I use to cover the cheese with a damp handkerchief and flip occasionally until desired dryness.
If you still have the opportunity, cut the cheese in 1" cubes, put it in a stock pot with water at about 40 deg C for some 15 minutes. You may want to add CaCl to the water as it may be extracted from the cheese. Drain and press again. You'll get another cheese then you pointed for. From other reason, once I did this with a traditional cheddar. The result wasn't a cheddar of course, but a very good cheese when it finished ageing.
See the reason below, faulty pressing, in mould/hoop without cheese-cloth.