.The beauty of these little one-pounders (~400g) is that you can crack one open and the rest stay pristine in their little plastic enclosures.
Ah, yes! I'm a big advocate of little cheeses too. I love that in a single 1-2 gallon make I can turn up 4 chèvre du Poitous, or a half dozen Crottin, or a whole mess of cabecous.
The only appropriate mold I have fore this one is my solitary tomme mold. It requires at least a three gallon make for a good pressing. It should make for a nice new year's presentation though. If I choose to cut it then.