I noticed that no one has answered you, and I am a rookie at it myself.
However, I stopped by with a different question. I am following the recipe in Karlin's book. She suggested no salt in the milk at all. Once the cheese is cooked, and cooled, she has us putting the hard cheese in a brine for 5 days. That's the stage I am in right now. I tasted the cheese before brining, and now, every day while flipping it in the brine, and it is definitely getting the right flavor by being in the brine.
My own question has to do with why she has us cutting the cheese wheel - which is round, of course - into a rectangle? Doing the geometry calculations, I noticed it increased the surface area slightly, but I am not sure if that's the reason? Or, is there a different one?
Thanks,