3. In 24 hours, the cheese should be hardening. Flip it and put it back in the mold and generously salt.

If you want a form free spreadable cheese, (or if you just want to eat your creation quicker!) take the cheeses out of their molds, combine, mix, and strain (noodle strainer works) and add salt, minced garlic, thyme, chives, herbs de Provence, etc.
(check out the next blog post on how to wrap these little guys as gifts!)