Hand salting is a bit of an art and a bit touchy feely. I'm unfamiliar with the cheese but I'll start with - It depends. Sorry I don't mean to be flippant but
1. What is the overall target for your cheese? Long aged, washed rind, waxed ? For example a Manchago is brine salted to help set up the rind for a longer aging with no coatings yet I hand salt my Camemberts as using brine make them too salty- for me anyway.
2. Was salt added to the curds before pressing? If so I wouldn'd freak out. If it wasn't then 1-2% of the cheese used a a guide on how much salt to use and by the looks of the cheese it's right on the money, so 9 grams isn't too much - might actually be a little light
, see next point.
3. Was the cheese 'wet' when you salted it? If so you might actually have lost some salt as the whey drains and you may actually need to add more.
Don't freak out . . I think it's all fine
-- Mal