Hi eroch, welcome!
Strange problem to have, good news is sounds like you are using a hoop so you easily apply force in either direction.
Two choices I can think of, force it out now which may cause further structural failure (which will be hard to keep mold free during ripening) or let it air dry longer in the hope of shrinking the cheese and it comes free easier in a day or two.
The cause of it sticking could be from the shape etc of your hoop or from your make method for example when I've made lactic acid coagulated cheeses I find they are very sticky, pictures and more info would help.
PS: I'm Canadian, grew up in North Vancouver but live in Houston, my wife's from Calgary, eldest daughter is at UoAlberta in Edmonton and second is at Queen's in Kingston Ontario, where you at?