marched her out to the cave network
Boofer, a cave NETWORK? Impressive achievement for any cheesemaker and their only common grounds with those hiding from the long arms of America!
Love Pont L'Évêque!
Bascally, take a Camembert, stick it in a square hoop instead of a round one, and instead of bloomy treatment, wash it. The only other fabrication difference is that Pont L'Évêque curd gets cut before it is ladled to the hoops so it's slightly less moist.
As far as size goes, there are two sizes. Full size is about the dimensions of a full Telaggio. This get quartered in the shop and then each quarter is cut across to form two triangular cheese wedges. These sold individually just as Brie gets cut in the shop to be cut individually. And then, there is the more common Petit Pont L'Évêque which is sold in the small square wooden boxes. Sometimes a shop may take them out of the boxes and cut them to 2 triangular wedges as well. The Petit size is 1/4 of the full size. In fact, you can use the Tallegio mould with the splitter to make 4 proper size Petit versions. Your size looks totally good to me. Really nice work with the aging too! A cheese for you buddy!
If you want to get that very unique authentic color and aroma... there is an easy perfect way: Use Danisco Choozit ARN. It is EXACTLY the correct blend and it was isolated from that cheese. It is to Pont L'Évêque what PLA is to Reblochon - only it is even more authentic.
I recently used it to make a washed rind experiment. I used totally different starter and I used kid rennet so it never meant to be anything like Pont L'Évêque but the ARN rind treatment made it sooooo l'Évêque-ish!!! Note the color, the paste underneath, the thickness and the development of the rind which is not as smooth as Reblochon but not brainy, sort of in-between (for which you are correct to choose Geo 13 by the way). The rind doesn't just look like Pont l'Évêque, it smells like it too!