The next day (day 3), your cheeses will have drained some water because of the salt. Use a kitchen paper towel to remove the droplets inside the container. Place your container back into the refrigerator.
On day 4, dip a piece of kitchen paper towel into your prepared brine and gently wash the top face and sides of your cheeses. On day 5, flip your cheeses and repeat with the other face.
On day 5-6, you should start to see a thin layer of white mold growing, that's good news! At this point, transfer the cheeses to a small grid that fits into your container.
Wash the top face and sides of the cheeses, carefully flip them and wash the other face. You will repeat this step everyday for the next 15-20 days. Cheeses must be kept in a container and at a temperature of 55-57°F (13-14°C) during the whole aging period. The brine must be kept in the refrigerator and will keep for about 20 days as well.
After about a week, cheeses should have developed a thin orange rind and have a subtle yeasty smell. Keep washing the cheeses everyday for at least another week.
After a total of about 20 days, wrap your cheeses in cheese paper and refrigerate for another week at a slightly colder temperature. This will allow flavors to develop.
Enjoy with bread, toast, or use as pizza topping, to make sauces, etc! Cheeses will keep for up to 3 weeks in the refrigerator.