You must measure the quantity accurately for each make. Salt restricts bacterial growth. For the starter bacterium to obtain lactose it must absorb it through its cell wall. If you could block its pores it would starve to death. This is more or less what salt does.
Different bacteria have different tolerances to salt.
Salting too soon can produce a low acid cheese and leave residual lactose available as an energy source to many undesirable organisms. Fast acid production is employed and the lactose level is further reduced by cooking, stacking, cheddaring, salting, and milling the curd and then subjecting it to high pressure. Stilton is the exception and still retains ties to its French origins, as did Wensleydale cheese until the early years of this century when the process became heavily mechanized and the recipe was bastardized. In such cases the cheese-maker relies on control of the starter bacteria for the job of lactose removal since these types are rarely heavily pressed, and many are not pressed at all. Camembert cheese is not pressed at.