Done this many times very effectively.
Slice and cover in (ideally hot) milk or hot water and simmer for up to 5 minutes in a frying pan on a low heat.
Water does soften the cheese, but I find that is no bad thing. Use a spatula to gently squeeze the cheese to remove extra salt / remove it faster. Replace the hot water or milk once with more hot liquid of the same to further reduce if desired, though I find this usually takes the process a bit too far. In your case you may want to as you're aiming for minimal salt.
If frying, drain the liquid from the pan, squeeze with the spatula and fry as normal on a medium heat, add a little olive oil if desired. Any residual liquid should quickly boil off and you'll find you get lightly browned. The end result is really good, especially with (unsalted) vine tomatoes which really help to cover any remaining saltiness - though obviously in your case, that wouldn't be the point.
You can't totally eliminate the salt, but this does work to get rid of 2/3 of it (ie. more than half it by taste) and I've done it many times. Even so I wouldn't rely on that being an exact reduction of salt by weight if you were consuming a large quantity, I suppose you could hypothetically dry and weigh the residue, but even that would contain proteins and be very inaccurate, not to mention pointless in a practical sense!
Hope that helps.
Also, others have asked to what extent this removes the salt.