Yes, very nice. I see you pressed under whey, which I had neglected to do when I made mine. Hence, I didn't get a good knit and had mould intruders. Your paste looks like you've avoided that problem. I can tell you, Pav's make is spot on. I've got great Tomme flavour, once I remove the wild mould pockets (which are not nice to eat, but provide great flavour to the cheese). Well done.