Should I salt Neufchatel?

[InTheWoods]

I am making Neufchatel from Tim Smith's recipe.  I modified the recipe a little by adding 1/4 teaspoon CaCl2 since the milk was pasteurized and homogenized.   The curd set up nicely and after 15 hours I am now draining it.

My question is, should I salt the cheese after I take it out of the molds?  Smith does not mention salt at all.

[Bantams]

Sounds like an omission. I would salt them.

[jawnn]

Never salt anything until you taste it. Or at least keep in mind that sodium is dangerous preservative. It can cause heart dis-ease. I got into cheese making to cut the sodium in my diet. And if you brine your cheese you can choose how long to soak it.