Should still be Ok, just keep allowing cheese to expell whey, my Monterey Jack was also moist.
But your experience brings out a good point, scaling recipes to larger and smaller batches is straightforward for ingredients, but pressing weight to achieve a certain moisture content at end of pressing is another issue. Initially I've thought that double the cheese volume and should double the weight, but not that simple as whey removal it is really a function of curd quality, weight, time, and dimensions of cheese. For example:
- Mold A = Height 30", diameter 2", surface area 195 in2, volume 94 in3
- Mold B = Height 5", diameter 5", surface area 117 in2, volume 98 in3
- Mold C = Height 30", diameter 2", surface area 225 in2, volume 95 in3
All three of these cheeses have roughly the same volume but very different surface areas for the whey to escape through. Thus 1) weights in recipes are just an estimate as the author doesn't know your milk source and curd quality or mold shape and 2) the weight applied to Mold A would be very different to Mold C. Therefore, as reg says I really think you should go with your experience on amount of weight.