I think it should be fine , but the bigger issue is if you are useing a measured recipe the salt amount will be off a little bit if it is fine rather than flaked .
I use diamond crystal kosher . The reason for kosher is that it is flaked and this helps it stick to the cheese .
Yes, I'm familiar with measure discrepancy between kosher and fine.. having used a measured amount of regular salt in a recipe when doing my smoking in the past.
But instead of using kosher as the recipe calls, use a fine salt..then wonder why the end product was so salty to taste!!
A simple 1/3 adjustment by measure seems to cover the difference well to compensate.
Now of the other side I didn't consider the 'stick to the cheese' factor!??
On a different note..just last night I went to my local grocery store and bought some "Aurora Mediterranean Sea Salt" at $1.49 / 1kg box. A steal of a deal..I looked it up online and found it's 100% natural with NO anti-caking agent or iodine.