correct amount of salt for farmhouse cheddar

[steffb503]

I have looked at many different recipes and they all use different amounts of salt. Can anyone tell me the salt to milk ratio?
I am using raw goat milk if it matters.

[fattyacid]

Target 2% minimum or your cheese will be both bland and rubbery and as high as 3.5%. If you are dry salting your curds after milling add .5 % more salt than your final target %as it will be lost as whey weep out of your curd during pressing. When dry salting curds and you do not know your yield you can weigh the curds first and then multiply the weight by .025-.030 to get the amount of salt to use.

-FA