Except in the case of fresh cheeses, cheese is often salted. Salt has several functions.
It helps to enhance the taste, it promotes the development of certain surface moisture that form the white rind Camembert eg (Penicillium in this case). Salt is also a preservative.
Some cheeses are salted with dry salt like we do for salting a dish. However, others are directly immersed in a brine water, ie containing salt and optionally another conservative. By a process of osmotic transfer between the cheese and the water, salt penetrates into the cheese mass.
Sometimes, we also flavore cheeses. For example by regularly rubbing with wine, or beer. But we can also add in the paste some cumin (Munster), aromatics, as it is the case of northerners pellets. In the latter case, the cheese is mixed with spices and is molded only after.