Thank you all!
@Iratherfly: Cow's milk, pasteurized, though I'm not sure what brand anymore. I think it was 3 gallons and in a 6" mold. The rind was oiled. After 3 months of poorly taking care of it (it was completely covered in all colors of mold) I scrubbed it down meticulously with a salt/vinegar scrub for the next few weeks before oiling. Then, I had little problem with mold, and oiled about once a month. I really liked the shape also! After I pulled it out of the press, it started bulging out the sides as if I had stacked something on it until it finally dried out well on the rind. I am currently experimenting on how to replicate the shape (it reminds me of a mini commercial parmesan). I've had some success with a technique of pressing regularly, then afterward removing the cheese from the mold and pressing again lightly to get the bulge around the sides.
