Sadly no responses?
I persevered with the original 2 cheeses - very soggy, unmoulded after about 24h, somewhat falling apart!
I used muslin on top and bottom to turn
After another 12h or so drying, I sprayed the top with the Chabichou slurry (after salting); then repeated for the other side
Left them in the cool spare bedroom in plastic tubs for 3 days (I work away from home)
Came back - although the tub was very wet and the bottom of the cheese (on muslin) still wet, the top of each cheese had the wiggly rind starting!! <grin>
Drained them; turned; removed the muslin and sprayed what was the bottom with the slurry again - top back on tub and still in the spare bedroom (around 11C?)
I decided to try again this weekend - with new rennet - same recipe, same approach, but 3 drops (not 2) of the new rennet - 24 hours at around 72F
The top was more set, but the underneath still very soggy - I decided to fill little moulds with the set stuff, and am draining the more soggy curdy/wet liquid through muslin and a sieve to try to get rid of some of the whey earlier...
Slurry is still in the fridge, so I plan to use it again (think it keeps around 2 weeks?)
onward and upwards :-)