Pam, it seems that you have an almost-crottin here, or actually Valençay. Whgen they age they tend to dry a bit and become harder. The French sells them in a different shelf or box titled "Affine" (Crottin Affine, Valençay Affine, etc.) You can also expect other molds to come out. Put them in a container in the fridge to slow them down ...or wrap them with some of those fantastic grape leaves of yours after soaking the leaves in brandy
Here is something very similar I did last month. It's a basic Chèvre, to which I've added PLA and a little bit of PC and Geo. I wrapped half of them in sesame leaves too, but this is the un-wrapped version. This wild rind was fantastic and chewy - a bit like that Humboldt Fog rind but no ash. The PLA supplied the yellowish color, the funky grassy aroma and those tiny yeast-induced eyes