Adjusting salt content

[CheesyJapaneesy]

Hello everybody,
I'm making some pepper jack cheese following the recipe on this site (https://cheeseforum.org/articles/monterey-jack-cheese-making-recipe/).
I was only making half a batch though and accidentally put in a whole batch worth of salt.
Here's the weird part: the (pressed) curd doesn't taste salty at all.  As a matter of fact, it tastes like it's lacking salt.
I'm wondering if I somehow washed the salt out when draining/milling in peppers.  And if there is a way to salt it more now that it's already been pressed.
I could salt the rind or brine it, but I've never tried that with a Jack cheese. 
Wondering if anyone has any experience.

Thanks in advance!

[CheesyJapaneesy]

So I decided to salt the rind.
Lost about 1 tbsp of liquid as a result.
I'll post again about how the flavor changed in about a month.

[River Bottom Farm]

It's strange that doubling the salt didn't result in a salty cheese. Like you say it might have washed out with whey. I think your dry salting is probably the best bet.