Watch out for lipase! If your milk is reasonably fatty, lipase can make a really horrible flavor. If you must try it, I would do away with the peppercorns (let that milk speak for itself) and try 1/4 of the lipase dose. Remember that peppercorns and such elements bring their own flora, pH, fermentation, and the shifting of minerals and essential oils into the cheese during aging. I would first practice at getting an honest pure Tomme perfected and when your Tommes are amazing, start playing with additions. That's me though...
At the end of the day, nothing compares (in my personal view) to a naturally cultured, naturally molded aged cheese that tells the story of animal, milk, terroir, cave and cheesemaker's skills -with big flavor, texture, aroma -accompanied with beautiful presentation. Herbs, nuts, berries, spices, truffles, seeds tend to distract from that focus and cover up a lot of the goodness and your hard work. Washing with wine, liqueur or beer is a bit different because they are used as surface cultures and not as flavorants. Their microbes act on the cheese, and they too can tell the story of terroir. There are of course some exceptions to that (mainly fresh cheeses with herbs, some Goudas with caraway seeds, Pecorino Pepato, etc.), but when it comes to Tomme and most other cheeses, I am a purist