Wow, sprocket - those are gorgeous, well done! Some tasting notes would be helpful in terms of some feedback, maybe? Aroma, acid level, musty/mold/cellar and/or bacteria notes, mouthfeel, texture? Keep us posted...
We just cracked the rosemary/savoury/juniper berry coated cheese yesterday, and it was spectacular. A very smooth, creamy, mild flavoured pasted that had infused flavours of the herbal coating. It was interesting watching the progression of molds take over and envelop the herbs - it was a real battle between the blue/black molds, and the white Geo. candidum.
We've aged the Tomme-style cheeses for between 3-6 months, and the flavours are really starting to come out now. It's a firm texture, with a buttery, slightly salty aftertaste. They made with raw goat's milk, though we tend not to get a goaty flavour coming through.
The Tallentire's (the one's with the ash layer) are hard and crumbly, with a strong salt profile and piquant goat flavours. A lot of blue molds tend to develop closer to the ash, and the rind has a mix of B. linens, Geo., and blue.