Sounds like it needs a bit more time to me. As long as there is no breakdown in the rind or any ammonia smell, it is most likely not quite ready yet. I try to test mine by gently pushing the top of the cheese with my finger to guage the softness of the paste, it takes some time to judge it right. And I also look at and smell the uncut cheese to make sure it hasn't matured too much.
Cutting the curd too small, and excesive stirring will lead to a drier, firmer cheese. How small did you cut the curd and how much stirring did it get?
Pleased to see another Melbourne cheesemaker here on the forum! Welcome, and enjoy the fantastic information avaialble on the site and from the members.