If I can give you some pointers...
Go easy on the ash. Ash should be very light so that it doesn't feel gritty in your mouth, doesn't paint your friend's teeth and doen't spread all over that beautiful white pâté when you cut the cheese. One of the best ways to do that is to mix the ash with the salt at the rate of 1 part ash to 5 parts salt. this will give you the dust that you need, good even coverage but too thin to smear.
Sedondly, I would drain them more. A good sign with Valençay that you haven't drained them enough is that the pyramids are short and wide. Proper draining will render them narrow - they will be stiff enough not to collapse to a lower pyramid once you turn them onto the draining mat. Excess moisture would cause the rind to grow too fast and it would go lumpy or ammonia on you prematurely. If you drain it more you will end up with a more stable cheese that can remain in its "á point" state (the "perfect to eat" time in its lifecycle) for far longer period. Such cheese will harden as it becomes older, becoming more goaty and eventually turn into a grating cheese. Too much moisture and it will go the other way as it gets old: ammonia, softness, bitterness.
Other than these tipe, I think you got it! It looks very good! Hooray! A cheese for you