Morning Tamara, there are a number of factors that could give you a drier curd than you want. Milk quality/richness, cut curd size, amount of stiring and incorrect heat. Not knowing what recipe you used of method it is a bit hard to be able to help any further.
As I said in one of my original posts in the thread, I gave my apologies to the purest of this cheese, and from there on called is my faux morbier. I don't like the linens flavour, so I am playing. Not sure what I am going to get in the end, but I wanted to try this cheese, so decided that I would do a white rind then a whisky wash. So fingers crossed that I end up with something edible.
HTH's