Lactic Cow Cheese #1 after 1 week

Here is an update after a week, the cheese was left in their moulds at room temperature around 14c for 3 days while I salted them. They were then placed in the cave at 7c where Ill let them mature. IM thinking maybe Ill keep half of them in a separate box as I have some goat cheese with blue mold which may effect them. At least if they do get infected Ill be able to see the difference. Maybe I can wash one in Marc Brandy? I feel an experiment coming on...