Looks absolutely perfect! I do a lot of lactic cheeses, though I've never done Langres style. I agree with broombank. When it is solid enough to handle, it's good to salt. Be a bit careful with the amount, though. I like *at most* 1.5% of the weight of the cheese at salting and often go as low as 1.0%, depending on my mood. It's easy to over salt these kinds of cheeses. And you should definitely weigh the salt, because a small difference in the amount of salt can make a big difference in the final product.
Having said that, lactic cheeses are pretty forgiving on when to salt because you have mostly bottomed out on acidity anyway (the cultures don't work very well at low pH/high acidity). Sometimes if it's having trouble draining, I'll salt a bit early just to draw out the moisture. Broombank's comment of salting one side at a time is also a good idea. I actually usually wait 12 hours between salting -- salt one side, wait 12 hours, then salt the other side. Remember to cut the amount of salt in half for each salting :-) The reasoning is that if you have geotrichum, etc in the milk, you want to keep the overall salt level low so that it can get established on the rind. This can also be a good reason for delaying the salting a bit (the yeasts can get started, though 24 hours is usually enough).