The curds look just they should to. The cheeses look wanderfull, nice traditional shapes. The cut pyramid is a Valencay shape but it should be charcoal coated. About the texture, you are right, may be you dried them too much. Never mind, sometimes I do that on purpose to get a dryer and sharper cheese. Traditionally, you have to transfer the curds directly to the moulds. I don't do that. I always pre-dry in a cheesecloth lined collander. I hope Yoav will have the opportunity to taste the over dried cheese at my place and describe the taste with his better English. On the attached pic you can see the cheese out of the mould shiny and wet on the way to the cave. The last pic shows the drier type of cheese I've made recently with washed rind.
BTW, did you inoculate the milk with PC?