I have not salted a cheese by rubbing it after it was pressed. I weigh the curd before it's pressed, and figure the salt, and toss it in the curd. I have been thinking about trying that rubbing the salt on after though. I've been reading a book about making cheeses, not a recipe book but how people made cheeses in the 1800's, and lot of them are salted that way.
I'm going to try that pretty soon. As soon as I get time to make cheese again.