Even though Epoisses is a lactic cheese, it is made faster than goat cheeses in order to trap the butterfat in the curd without it floating to the top. The milk is therefore heated to 86°F where mesophilics work fast. It should then acidifies over 14-16 hours rather than 18-24. That should give you a final acidity of probably 4.7pH-4.9pH. Maybe even more acidic.
Sheepj76, looking good! I would wash with Eau de Vie; if Marc is too expensive you can try Grappa or even Schnaps. Cognac is much more aromatic and flavorful, it will give you a different cheese (and oh, it's expensive too!). the wash routine on Epoisses is very unique. You don't start with the Marc. You gradually introduce it to the wash over a period of two weeks or so; then hold back and let the growth finish naturally, brushing in brine as needed.
PLA is not a very good blend for it because it mimics Savoyard microflora and has totally different aromas, as well as very light color. I would guess that the morge should have faster, stronger color strain of B.linen like SR-3 (maybe mixed with LR), + a mould-like strain of Geo like 17 + and a yeast mix such as R2R + KL71. It will make a huge difference and would look and smell totally different than PLA.