Well, don't get me wrong, you can make fabulous cheese without understanding a thing about it. I don't think there's anything wrong with that approach, provided farmers are paid well and we treat raw ingredients with respect. Heck, I could program robots to do a better job than many cheesemakers. And I trust electronic sensors more than the sensory capabilities of many cheesemakers. Handcrafted is not intrinsically superior. But IMHO, when we are creating art out of milk, we ought to be artisans about it. This means that our fantastically sophisticated brains ought to outperform anything that machines can conjure. We ought to exceed the mechanical and make choices to craft food with a passion that elevates mere milk into the sublime and exquisite flavors and textures of an a point camembert.
In cheesemaking, unlike in other forms of art, there is a great deal of sophistication involved. It's a living, organic, complex system of interactions, that we manage as organic participants. And to know how to manage with excellence, we must understand the tools of the trade. We must understand bacteria and how it forms acid and flavor compounds. We must understand the mystery of milk. We must understand heat, agitation, sanitation, and a ton of other things so that our passion, sacrifice, and drive imbue the cheese with the quality over which customers rave.
So while I do not think it is a big deal that you made great cheese without understanding the nuances of the style... it is a praiseworthy effort to let your passion shine through so much as to keep learning and keep producing a product so fabulous as to know it is the very best of which you are capable.
Best of luck; I'm sure it'll turn out great