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This is a 5 - 6 month old Romano. It is actually one of the first cheeses I have made, and it came out very well. Sadly, it was before I started keeping notes of cheese makes, but was made from Ricki Carroll's recipe.
Quite delicious!

WOW!  Mark, WOW!  oooh, I'll bet it's delish!

Looks great to me--not too heavy of a rind and quite creamy in the middle--how does it taste? I have one that I should cut as well--maybe next month, cut too many last weekend. Cheers to you!

Mark,
That is gorgeous! I hope it tastes as good as it looks! Fantastic job!

Very Nice cheese.

Nice job, Mark.

Alright Mark! Great looking cheese! Congrats.

Magnificent!

Cow's milk? How big is it? How many gallons? How did you treat the rind? Trying to recognize the shape of the mold and I can't. Congrats!

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.

It looks so good I can almost smell it!  How long did you age it?

~6 months