With a few exceptions, uniformity in cheeses is a modern artifact. Don't worry about it. The first three of these variations, while giving a wide range of effects, can all be described as straightforward interpretations of the originals. The fifth is also more of a departure, but again, in a reasonable and justifiable direction. What you will get is not precisely Tart in Ember Day, at least as we know it from these recipes, but it's an authentic, documentable medieval-style dish.
Many people are afraid to use medieval recipes, for at least three reasons.
First, they are afraid that the food will be weird, or just plain bad. When we talk about medieval meals, many SCAdians seem to envision nightmare landscapes, haunted by wraiths of ballock broth, eels in jelly, and blood pudding. You can, of course, make some very odd meals from medieval cookbooks. Then again, you can make some surpassingly strange repasts from The Joy of Cooking . It's a matter of what you choose, and using a little sense.