Not to be a "downer", but I've been doing somethinking about this.
Let me start by saying these followers peg my cool-o-meter.
But you really don't see these types of deep insignias elseware. This aside.
And it comes to me that there may be a reason why.
The letters, and other designs do make for sharp corners of cheese that will be the outside of a natural rind. (would you wax over your name?)
That being said, you create a condition around theses letters and designs where you have a higher surface area to cheese ratio. This will cause the cheese, near the edges of the letters to dry much faster than the cheese on the flat parts of the cheese wheel.
These letters will cause uneven drying.
The real question is this: Is this a problem.
The answer is: I don't know, I would have to ask Carter and those that use it.
I can see where it could be an issue if cracks stem from the edges...
Anyway, not trying to bring us down here, just my thoughts/critiques on the topic.
I hope this post is taken in that gentle spirit.