Just thought I'd share an update on this cheese. The original batch was four, and the one pictured below is my last one. It's about 10 weeks old now, has a really nice stink to it, and tastes sublime. It's not super gooey, but it has softened up nicely. The hop leaves have really become part of the cheese, and have obviously been colonised by the bacteria and been broken down slightly.
In short, this experiment has been an absolute winner. I still have some hop leaves in the freezer so will be trying this again soon. The only changes I might make are to use a stronger flavoured beer, and perhaps to soak the hop leaves in the beer before wrapping.