I have made my first ever cheese (a very basic recipe: heat the milk to 95C, add citric acid, drain the whey, press together - see below), now I need to season it.
I definitely need to add some salt. For this, I can add some salt to whey and soak my cheese in it - this is simple enough. But I wonder if it would be a good idea to combine salting cheese with marinating it like it's done with feta (the usual marinade is olive oil with rosemary, lemon rind, and chilies).
Woult it be a good idea to add salt to the marinade I have described above and to marinate and salt the cheese in one go?