Here is a stack of Parms I have made recently. The top 2 I am quite pleased with. The bottom one will not get hard enough because I tried a new curd cutting technique that failed. The second pic is for size reference, the cheese on the left is a 7 lb Pepper jack. The three Parms total around 16 lbs.
As you can see, I experimented with annatto in one of them, never again.
By the way! I cracked open a 9 month parm the other day. This was made at a time when we knew nothing significant here about cheese making. Thus it is far too soft inside, more like a nice semi low fat cheddar or something, but the flavor! The flavor is excellent, and quite sharp. And this with no added lipase. I am very happy and hopeful for my future parms.