Yes, my Valencays were dense and seemed heavy for their size. I was surprised at how different they were than the other bloomies that I made, but pleasantly so. I made them in the classic pyramid shape, two large ones and two small ones. Glad I bought those different sized molds. We ate the little, faster aging ones first. The last one made it to 3 1/2 months. I wanted to age one to grating texture, but couldn't, they were too tasty. They turned out true to style, a firm translucent 3/8in edge inside the rind. Less than I can say for my 1st Pouligny-St-Pierres. I found out that they should have been similar in texture to the Valencays, not creamy with a liquefying edge like they were. I'll make them with those notes again too though, since they were divinely tasty nevertheless.
On that note, I think it is great to experiment and riff on the classics. I give you a cheese for these efforts. What you created may be neither a Valencay, nor a Yarg, but are your own inspired creations. They look to be progressing nicely, and I expect they'll be delectable.
I just looked at the link. That nettle embossed cheese does look to be a natural rind. The PC on your cheeses could grow over the cranesbill leaves. But after the first flush, tapping it back as iratherfly suggested may allow them to show through again. The the rind on my Valencays slowed down considerably after week two or three. Even if you can't see them clearly I should think the leaves will contribute some nuances to the cheese. Keep us posted.