A few weeks ago I've made some Crottin style cheeses. After incubation of 36 hours @ 22 deg C, I ladled the curds into self made moulds. I made them from empty chocolate spread and buttermilk cups. Made holes with a hot iron/nail, put them in a special made stand and that's it.
The following pics show the content of the molds at different stages of draining and the final results after 3 to 5 weeks of ageing. The taste is superb, sharp, tangy, firm and creamy at the same time and perfectly salted. In all, great success.