I don't know how much salt to add to my cheeses.
The book I'm using (Carroll) just says "Cheese Salt (optional)", but never specifies a quantity.
Are there any reliable rules one can use to determine how much salt to add to an amount of cheese? (I searched the forums, but didn't find what I was looking for.) Note that I don't trust my tongue, as it has a habit of encouraging the addition of too much salt.
I'm currently making soft cheeses like cream cheese and American Neufchatel, but will move on to hard ones once I get a cheese press.
I'm using kosher salt, not cheese salt, so that could be why my soft cheeses don't taste salty enough: not enough dispersion because of the large granule size, perhaps?