I didnt realize a box of kosher salt I bought has an anti-caking agent. I made a few hard cheeses with it - was mixed into the curds. Will these cheeses be any good? How could this salt affect the cheeses? Thanks.
It will affect flavour development a little, but not as much as if you'd used iodised salt. I've done the same as you when I've run out of pure salt crystals and there has been a difference, though not too much: the results were edible.
CdnMorganGirl see this thread (https://cheeseforum.org/articles/glossary/) on same topic.
Was your link incorrect? It brings me to the Glossary page and I didnt see anything relevant there