Really? I remember the Cornish Yarg to have nettle leaves in a very nice pattern but I don't remember any ash. I do remember green that looks like it came of the leaved all over it. In any case, this is a different type of cheese. It's really a type of cheddar and not a lactic cheese, and the wrap is strictly a decoration and not of function, which is also why they can use nettle leaves that are both small and very thin. But, there may be several versions - I really don't know much about that cheese. My point was only that the wrapping serves as a protector in these small leaf-wrapped lactic cheeses so that the cheese doesn't dry out and the geo can develop and sort of melt them down in a matter of 10-14 days. The flora from the leaves has a purpose in the wrapping too, so there is not much point in drying and neutralizing the rind with ash only to lock it again with moisture. It also looks a bit messy if this is a tiny cheese in a large lea as it will smudge ash all over the leaf because of the locked in moisture. (I assume so, but never tried).
You are right, the white fuzz of dry stuff is PC. Geo has a few shades but mostly appears initially as creamy velvety or slimy/slick texture. Late-blooming geo that grows on dry surfaces usually looks like a white powder and it is common in tommes, cheddars, washed rinds, etc. You don't see it much in lactic cheeses.
I say, make smaller wheels (30-50g) and age them in leaves for 10 days in the cave and 10 days in the fridge. It will be spectacular.
Mothais sur Feuille (as the name suggests, it's "on a leaf", not really wrapped all the way with one)
And now for something completely different: Sakura is a rare award-winning cheese from Japan. It is flavored with cherry blossoms and available in March only:
The Italian do that too...
And so did I (grape leaves) about 2 years ago:
And this one, with sesame leaves (too thin in hindsight) :
OK, I think you get the idea...
Perhaps the wife and I will take a drive up to your neck of the woods? We'll make some cheese?