OK, now you have me thinking. (Always a dangerous thing).
I have pulled the two cheeses I spoke of above and tested them.
Chilli Gouda in salt and sweet brine: External appearance is conventional, as is texture. Smell is as usual, no off notes or recognizable difference from a standard recipe.
Internally good with my usual small mechanical holes, colour is even throughout and distribution of the chilli is even, looks about the right amount for the recipe (1 Tbsp in 10 litres, 2 cheeses).
Taste is conventional, no sweetness. No up front chilli but a nice long delicate afterburn. The chilli part of the cheese is a success, the sugar brine has no noticeable impact on taste or development.
Honey and Ginger Gouda: Externally conventional, scraps of crystalised ginger have a nice appearance. Smell is pleasant and as expected. No detectable honey notes. This cheese is only 3 months old and has a slight colour differential between outside and inside (paler inside). I have small eyes! Using raw milk this isn't totally unexpected, but it's the first time I have seen eye development. The Ginger pieces drop out of the cut cheese and are quite damp. They are quite salty and have lost any residual sweetness. Cheese texture is slightly more brittle that my usual gouda, a little more crumbly, but this is a late season cheese and they tend to loose my favoured smooth texture later in the season. There is a little frisson of ginger in the body of the cheese, but it is subtle. I can't detect any honey flavours, and there is no residual sweetness. Someone with a more refined palate may be able to detect this. The ginger part of this cheese is a success, the honey is due for further experimentation. I suspect any sugars will be consumed by something in the cheese, but I have a range of much tastier honeys which would impart a lot more flavour and aroma (leatherwood would be a prime candidate). The eye development is interesting and I might chase that later.
So, sweet aged cheeses? My bet is "unlikely to happen".