I love the clean pyramid of fresh cheese that comes out of my cone shaped colander. When I make chevre, I don't weight the curds, so I get a big, airy pyramid like this one. When I'm making queso fresco, I press the curds as hard as I can and I get a much smaller, denser cone.
But the cheese isn't salted at this point, so I have to use a fork to mash it all up and stir in the salt. I haven't really measured the salt, I just taste test as I go along, but I'd say I use perhaps a teaspoon or a teaspoon and a half of salt to a pyramid of cheese. (How much does a pyramid weigh? I don't know, it varies. This one was pretty big, probably about a pound.) My guess is that I use less salt than the recommended amount because I am very sensitive to salt and don't like anything too salty. This is an ongoing source of friction between Homero and myself.
I separated some of the chevre for flavoring. This batch is getting parsley, chives, red pepper flakes, and fresh ground black pepper.