I have not tried Raffine. Though it differs slight from this one in process I would expect it to taste slightly tangier than mine. 'Red Hound' (though still missing the 'red' bit) was matured for longer than the Raffine's 28 days. I think this is evident in the photo on the web site. Have a look at the three main areas.
1. The rind is nice and thin as it only uses GC (which is the yeast - though some call it a mold).
2. The rind-paste interface has very defined layers
3. The internal paste. This is clearly only just started to soften and I would expect it to taste tangy cheesy.
The turning and washing will help the B.Linens (advise without evidence as I still have to achieve that bit) though I think the reason the three distinct layers in the photo is the extended aging at the beginning of 2 weeks before transferring to a cold environment
Once wrapped the cheese can be stacked in a closed container and moved to a cool space 45-50F for a final 2-3 weeks of aging.
I think this cheese will ammoniate quite rapidly and should be consumed pretty quickly.
I think you and I should make one in tandem from the recipe - photograph and record our efforts and share with the forum.