Looks pretty! I followed the same recipe, however have been natural aging with the every-other-day light brine washing. The rind has hardened up nicely after a couple of weeks now, and it will be interesting to see if it develops that beautiful light brown rind you see on so many pictures. So far no mold :-), yet I am wondering if that light brown rind I am striving for is actually a mold that will eventually develop (?).
If you make another, will you be trying the natural "brine washed" rind development? I will soon have a FoodSaver, so may try your method for my second Fontina (one of my favorite cheeses), seeing how successful yours was after just 2 months.