There is some info and remedies for cloth mold/hoop liners sticking to cheese during pressing in the Wiki: Pressing Cheeses
article. Also, if you search the forum on "sticking" you should be able to find a few hits.
Going forward on pressing you could up the pressure/weight but once that dehydrated rind is formed you will not expel much more whey but just get a better knit.
My Gouda's after pressing are quite soft/springy, if yours is like that then good, if softer then you may want to try and air dry it longer before aging, just be very careful that your ambient humidity isn't too low otherwise you'll get surface cracks like in the Wiki: Surface Defects, Cracks article.