I love it! From the recipe adaptation and the looks of it, I can only assume it is quite creamy and delicious.
I make a giant version with whole non-homogenized milk, Geo 13, yeast and a rind of mycodore, (no PC). I age it on wood for 30 days min (because of its size). It taste like fresh cut grass and mushroom. The texture is creamy but light, almost like a fluffy cheesecake!
As for Kosher salt - one of my favorite things about it is its ability to dissolve so fast quickly. The coarse flakes will melt within a day or less. I also appreciate its sharp, clean saltiness and consistent strength. Just one thing: when you buy kosher salt look at the label. Buy one that doesn't have anti-caking agents. Just pure salt.
Don't worry about getting even coverage, just sprinkle it from high above so that it comes down pretty evenly. Regardless, it doesn't matter if it's uneven; the osmosis turns it into a brine that begins to circulate and flow in and out of the cheese. The cheese will get salted evenly throughout.