Cut open the first of the Annettes today. Appearance is right on and texture is pretty much textbook Valencay. There is about 3/8 inch (sorry all you metric users, my brain still visually identifies sizes in inches) of nice translucent proteolyzed cheese under the rind. The rind is perfect, barely noticeable but looks really cool. The center is slightly chalky but nicely mild in flavor. The proteolyzed border is well flavored and the salt level is exactly like i like it. I salted slightly heavier than the last batch since I like salty cheese so this one came out tasting really nice.
The flavor is very "broad" compared to the pasturized version. I wish I had the two to compare side by side but the flavor definitely entertains the tongue much more than the unpasturized version. Much more depth although the pasturized version was quite nice as well, it was just more one dimensional.....many more subtle flavors playing in the background with this one.
I guess if I had one complaint about this cheese is I would rather have a moister center but I think it really captures the valencay style nicely, it's just a personal preference of mine (to be totally truthful, I'd like to have one proteolyzed all the way to the center so I'll try a different form factor to see if that's achievable).
Definitely a winner.