Pictures look great, your cut curds look more cooked and looks like you drained curds of whey before spooning into your molds, thus your formed cams have less gaps down sides than mine.
On your salting, I think adding dry salt to the curds and whey results in less of a controlled amount of salt per cheese than brining or direct dry salting each end of the formed cheeses like I'm doing (my method isn't perfect as no salt on sides).
For next blooming phase, I think it's very important to have moisture content right from air drying at room temperature before going into cheese cave, yours look good, no slumping. So for blooming it's all about humidity and temperature control and patting down the mold to minimize skin thickness. This time I'm going to pat down straight away as the rind on my batch #9 is too thick and looks like a skin.
