I'm with John on this - 2 Tbs of salt for a 2 gallon make is rather high already. Adding more salt on the outside is overkill - sounds like it was literally overkill!
For a Stilton-type make, salt the curds before putting in the press; no further salt needed. For a Gorgonzola type make, no salt is added to the curds, but after a few days of flipping in the mold - i.e., when the cheese holds its shape - salt is added to the exterior, in stages, over the next two or three days.