Salting
Salt is almost always added by one of two methods. The salt adds flavor, aids in further expulsion of whey, helps with preservation, etc.
A cheese may be salted directly by stirring salt into the milled curds, or by sprinkling the salt on the exterior surfaces of the cheese. Or, it may be salted by allowing the pressed cheese to float in a concentrated brine for some period of time. If brined, the salting step is deferred until after pressing.
Do not used iodized / table salt!