those cheeses look good. i like to see the white powdery marks develop on the cheese like on you swiss. that is either salt or geo, both of which show up when things are done right
on a 2 year old alpkäse, wild geo will often have developped to the point where the entire cheese is coated with white dust. one cheese i have right now got geo so early that the rind actually wrinkled from it. thats rare, but i dont mind. geo puts a good flavor
are you always dipping your brush into the same brine, and storing it in there? it helps to get the cheese slime in there to help incubate your linens. our wash water gets really smelly afte a few cheeses, its full of bacteria. the salt and alcohol content keep the good bac around and kill the bad
your schmier look good, but maybe a little thin. to solve this i would increase the alcohol content of the wash. the alcohol and wine acids aid in breaking down the surface of the cheese to make the schmier. linens grow in this goo, not as much on the hard surface of the cheese. this goo will also harned and give you a good wax, which helps keep moisture in the cheese. thats why we really put a heavy schmier on cheeses to be aged long
now i need to stop typing, a broken finger makes this all somewhat painful.