I don't get the whole Ziploc bag thing. Dry the living daylight out of this thing as fast as you can. Mould should appear in the 4th or 5th day. If it's anywhere before that - that's too early and the cheese is either too warm or too moist (or both).
Salting must happen as soon as you get them out of the moulds. The salt doesn't just use the moisture to flavor the cheese by cycling into the paste of the cheese by way of osmosis, it also uses that osmosis process to hasten the expelling of the excess whey and moisture out of the cheese and creating the rind. Additionally, it protects the cheese from foreign contamination of most of the bad stuff we don't want here, which is often salt-sensitive.
Drying stage of 12-36 hours is needed (less if you pre-drained the curd in cheesecloth). Ideal is about 65°F/18°C and 85% RH, with light draft (like a small fan, but not blowing directly on the cheese). Turn the cheese 2-3 times during this period and every day until they are aged. Rub/tap/tighten them as needed when they begin to bloom. You don't want this premature thick rind. It needs to bloom late and be thin.
Straw is a wonderful medium to age this cheese. In fact many traditional and industrial makers in France do that. It gives color and aroma to the cheese. The straw also serves as a wick, helping with the removal of excess moisture from the cheese during aging. Over-used, treated, improperly clean or contaminated straw could be a headache, infecting your cheese with undesired rind developments of competing yeasts and fungi. (Though nothing your cheese won't survive, unless this is straw treated with chemicals). It is still better on straw than on plastic mats in any rate.
Do not use treated straw (like place mats, decorative straw fixtures or baskets, etc.) Use the stuff made for cheesemaking (Convince your local cheese shop to sell yo some) or stuff you pick up at a local farm. Buckwheat and rye make the best aging straws.