Yep. That's exactly what they do. As I salt I slip the mould off so I can pat some salt on the sides, and then slip it back on.
I just finished salting mine and put it in its box in the "cave".
Oh, if you want a bunch of blue on the outside, what might help a bit is a day or 2 after you're done salting you might want to gently wipe the cheese down with a cloth soaked in water or in a mild brine (3-5% or so) to get the heavy concentration of salt off the outside. I don't do that with mine, but I don't care if they blue up on the outsides.