That's some drool worthy cheese porn there Paul! Love the harp! Did you design and build it? Looks like a modified version of my mash tun rake.
A couple of my Alpines look like the second photo you posted.
Could you speak more about the deamination process of these yeasts and bacteria on the cheese surface? Here's my take so far. Amino acids are broken down through the citrate metabolism of morge yeasts and produce sulfur compounds and ammonia (amongst other things), which raises the pH and makes B Linens happier as a result.
So I'm posting pics of some of my Alpine attempts. The first is an Emmental attempt that had a very successful B Linens wash but did not swell at all. It became very soft in the warm room (PAB working?) but rather collapsed on itself. It was cooked to 119 F
The second is an Emmental that washed well with B Linens did swell but split in the process. The rind was not elastic enough and as a result it also, if partially, collapsed as well. It was cooked at 124F
The last is a Beaufort (cooked to 127F) that swelled like a champ and stayed that way (I know Beauforts should be blind), and as you can see the wash (PLA this time) still has not taken hold. I am going to dose a little more PLA into my wash jar and see what happens.