Salt, Dry - Forgot To Add To Curds Before Forming

[smoky mountain girl]

I was making goat's milk cheddar from Carroll's book and forgot to add the salt to the curds.  I put salt on the outside after the first pressing (when I realized what I'd done) and rubbed salt on it after it came out for the last time then I used the bandaging method and it is drying.  I am afraid it is ruined.  Should I unbandage it and soak it in brine?  Thank you for any replies!

[John (CH)]

Depends how much you dry salted the rind vs the size of the cheese. There should be some info in the Cheddar Boards on their salt %, I expect you do not have enough in which case yes I'd unwrap and brine.

[smoky mountain girl]

Thank you very much!  Will do!  I hope I don't kill my family learning how to make cheese!  Good grief!  Maybe it will be a feta/cheddar hybrid. Chetta.  Thanks again.