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.
Sounds like an omission. I would salt them.
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.