Hi dt, while agree that process is the key determinant in moisture content, pressing does remove some whey, and how you air dry and age also determines moisture content (humidity, natural rind, oiled, vacuum bagged etc).
It is my understanding that pressing 1) initially expells whey, primarily from between your cut curds until a low permeability dehydrated surface forms, 2) causes a dehydrated surface layer, the start of your rind, and 3) knits the cut curds. If the mechanical opening are vacant then higher pressing force should as you say reduce them, but I'm not sure how much it will reduce if the openings are full of whey.
BTW, I think your cheese looks great!