I probably cut them too big. Recipe said 0.5-1in diamonds and they were on the larger side. They mushed into a porridge when I tried to stir them so that the salt would mix.
I have a lid on my plastic containers that I keep slightly ajar according to the humidity inside. It's about 65-70% in the basement itself so I keep a tray of water and a piece of cloth in the box, which boosts humidity to >98% if the lid is closed.
Tea, I tossed it. Tasted it first, naturally. The texture was dry and rubbery (there was a slight error in the heating process of the curds, which is probably the reason) and the taste was moldy in a bad way. Definite hint of camembert, so not total loss
The two smaller ones are aging, wrapped in my fridge. I also added some more salt to them. They are most likely too dry to be good, but doesn't cost anything to see what happens.