There's something about many of us that assumes the excess moisture we find in our first few cheeses was because we just didn't press the cheese long enough or hard enough or that we pressed with too much or too little force as first, etc. The goal(s) of pressing is not so much removing moisture from the curd as it is expelling whey from the spaces between the curds and consolidating the curds into a single cheese (and closing the rind, etc...). In general, pressing doesn't remove much whey from the curds themselves. The bigger issue is when we start pressing before the curd has lost enough moisture. In your case, the rushed cooking and reduced stirring time led to high moisture curd. How well did your temp ramp go--did you take the full 30 minutes to get to 100 F or did you get there early and hang out a while? Increasing the temperature too rapidly can also contribute to higher moisture retention by developing a skin on the surface of the curds that is less permeable to whey. Again, if you start pressing the curd when the moisture is too high, you can't press the excess moisture out. I believe most people who have made cheese have made a few where they didn't get enough whey out before pressing, so don't feel bad at all--it certainly can still turn out as something you'd like to eat.
You're salting it every day? Depending on how much you're using, it might be getting really salty. Plus, the salt might be contributing to the "dripping". Have you ever learned about osmotic pressure? Basically, putting salt on the outside of the cheese is creating a pressure gradient that is driving liquid from the inside of the cheese to the outside (which might not seem like a terrible idea if your cheese has too much moisture). At the same time, the salt is diffusing into the cheese. I'd say, stop salting, let the cheese sit outside of the container (still in the cave) and give it a few days to see what the rind looks like. If it's still not drying out, get a small fan in the cave to get some air circulation.