Hi
I make my chevre into 4-5 oz logs by bag draining for about 24 hrs then turning cheese into large bowl ,adding salt ,mixing (by hand),scooping the cheese onto the scale ,and then, also by hand, forming my logs.I then let the cheese drain for another day or 2,until I like the feel .The salt will pull out more whey.Then wrap. I am only a small fry in the amount that I make at a given time so this works good for me.
I do have a few molds and used to scoop curds into those and let drain,then unmold and rub gently with salt.then drain a little more.That was all fine.I mostly switched to the logs to be able to scale the curds and make consistent sizes for selling. I would say the there is a bit of texture difference between the 2 methods.But since I am hand mixing my salt in and forming I am not likely to get air whipped into the curd during forming.Always lots to learn and play with.