Is it too late for my cheese
I have no idea. Two things usually need to happen for this cheese before salting:
1) Acidity needs to drop to 4.5-4.8.
2) It needs to meld together and become stable
Both of those usually take 12-24 hours after you start. If it happened for you in 8, great, go ahead and salt. Once you salt, no sense in stopping, you already slowed down the acid.