A cheese for you from me too!
Your cheese looks fantastic, though I am with boofer; it seems like you can wait even longer. The linens will intensify over time but if it's too mild for you - you can just wash it more. Having said that, Reblochon is a mild cheese; It's on the milky side indeed and shouldn't be too acidic. It's not terribly stinky and it's also not crazy orange-red but rather a little bit of pale orange and a little bit of white (though it is acceptable to have it stronger and more orange). That's why this is a MIXED-RIND cheese; it's semi washed and semi bloomy. You can add to your wash R2R yeas and SR1 B.Linen and get it all crazy and funky if you want.
I went through so many bad recipes and confusing/conflicting/inconsistent info on this cheese, that once I got it all cross-referenced and checked with cheesemakers and the info I got from the National Dairy School in France ...what do you know? It worked consistently well and was so easy. I realized that as long as you understand the target of this cheese by knowing its story and essence, and have the right fabrication data + a few useful tips - It's really one holly grail that anyone can make.
By the way, if you have a few of those wheels made, this is the season to make Tartiflette with them! A warm comfort winter casserole/gratin dish of potatoes, lardons, cream, optional white wine, onions and mandatory Reblochon - LOTS of it. It's easy to make and everyone always love it, from children to discerning adults. A version replacing the white wine with champagne is called "Tartiflette Royal"