You can wait to brine/salt, but if you do, regulate two things: room temp and pH at whey draining. Your whey drain pH should be around 6.2, higher for swiss styles(6.4-6.5). Whey drain pH is critical for final cheese acidity. Also with room temp, a cooler room will slow down the consumption of lactose. Also, watch your curd size and flocculation/healing times, because with larger curd, you're trapping more lactose in there, and you could wind up with acid pockets in the cheese if the curd size is uneven. Uneven curd size can lead to acid pockets in the final cheese with discoloration or paste changes.
If your cheese is lower than 5.0 pH when you get to brining, then you will likely have cheese defects. Best range for salting/brining is 5.4-5.5.