That certainly looks like a success to me! Nice looking cheese. You've got the piercing down, with good viening throughout. If it's a bit drier than you would like that's probably a result of temperatures during the make (too high a cooking temperature dries it out), how much you stirred (less for moister), curd size (again, smaller = drier), floc time for cutting, and all those other fun variables that affect the final moisture content. Anyway, if you're close to what you want, then it's just a matter of tweaking your make to improve the aspects you want.
Anyway, well done.
- Jeff