Yes, that's true, it sits for about 5 days in the mold. But that doesn't dry it very much at all as the room humidity is still at least 60%, and it's not very exposed to the air in the mold. The point of letting it be in the mold is to let the cheese take a shape and lose moisture, and also develop acidity. Now that I understand what you mean, no 10C is too low of a temperature. You need to be around 17C. If you have no other way to regulate temperature, try 10C; it's much better than 32.