How dry you make this unaged cheese is a function of how much whey you expel which is a function of how much acid you add and at the temp you cook before draining and forming in your mold. Less juice/lower temp should result in moister cheese.Only direct acid cheese I've made is Queso Blanco which from the pictures you can see was moister.That said, there is no right way and I think your Lemon & Orange Direct Acid Fresh Herbed Cheese looks great, and probably is way tastier than my Queso Blanco was!
wow, this combination of herbs is wonderful