Hi Gemma;
My guess is that the curds are retaining too much moisture.
These are a couple of possibilities that occur to me.
First, if I use calcium chloride, I add it just before adding the rennet. Not sure exactly why this would make a difference but I think it is the standard way to do it. (Also, I just sprinkle all the powdered cultures on the surface of the milk, allow them to rehydrate for a few minutes, then stir them in.)
Secondly, after I cut the curds for Camembert, into 1/2", I stir them gently for 2-3 minutes, then allow them to settle for 5-10 minutes before ladling into molds. Too much or too rough handling of the curds can cause them to "heal", forming a "skin" that prevents proper expulsion of the whey.
From your description, it seems that your cheeses are way too wet after draining. A little dampness is OK, and they will continue to leak some whey, which should be kept wiped up. Of course, during all of the draining and aging, they are elevated above any draining whey, so never allowed to sit in moisture.
Hope this helps; let me know what you think.
Pam