That's what many of the recipes for stilton call for - about 1T /gallon of milk used, though some do use less salt. And that's all the salt you should need. With the roquefort style and f.d'Ambert I made, those had no curd salting, but rather salt applied to the surface after they came out of the mold. One was loose salted by hand, the other brined and dried for 2 days. Then they went into a ripening container at ca 50-55*F. Blue mold needs humidity to develop well.
If those were my non-externally salted cheeses, I'd now put them into a ripening container then into a cool cheese cave before contamination occurs that might hinder the blue mold growth. But there are others here with more experience who might have wiser instruction.
There is variation as to how various blue cheeses are handled so it's helpful to know what sort of cheese you are making.
