The emmentaler looks like the curd may have been a little over cooked, which would make it dry. I judge this by the crumbliness and structure of the interior.
Also the dark yellow color suggests it has dehydrated quite a bit too.
But they do look like decent cheeses.
With an overly hard emmentaler the eyes will not be able to form as well, giving you more the texture of a Swiss mountain cheese. These cheeses are typically cooked harder, so that they can be stored for a long time (they can last 10 years).
I would suggest learning how to do a washed rind, rather than oil , it's really not that hard to do, and will give an emmentaler a more authentic taste, and you can get pretty creative on a wash to add an extra depth of flavor if you so desire, without making your make any harder. I wash mine with white wine, and right now I'm experimenting with a special herb wash I concocted. <-that sentence sure has a lot of commas. o well.
Good work on these cheeses, keep it up! Isch e Guete!