They are (starting at the red one)
Paprika, Sesame seeds, blackseeds, za'atar, and plain. We make this a lot in our household, really good for spreading on toast or adding to a salad. If you are wondering what mold spores we use: we get them naturally from aging on a balcony.
Tasting info:
#1: Paprika - smoky nice flavor
#2: Za'atar - nice herballyness
#3: Blackseeds - gives a nice mild sweetness
#4: Plain - Nice light flavor
#5: Sesame - Overpowering flavor
I made shankleesh once and really enjoyed it. I covered mine in zatar and served with honey and pistachios. What role do the mold spores you mention play into the cheese? My understanding is that it's primarily thermophilic LAB that are involved in this one.
They give it a really nice deep almost mushroomy flavor, and give it a nice crumblyness