Well, there are no horizontal cracks, there are just small eyes through the whole cheese, I attached photos of gouda, butterkässe and cheddar which developed eyes. I vacpacked all cheeses and I opened them after 2 months, cheddar after 3 months. Gouda seemed to swell a bit after maybe a month in the cheese cave.
Update on the raclette - it seems, that lysozyme killed or really slowed down b.linens, because there is no development or coloring of the cheese after 4 days in the ripening box.