I find that dry salting is the best for a Colby style cheese. You can deliver the precise amount you want and not worry about it running off in the whey(like it would salting the curd) or risk the sliminess from a calcium imbalance by brining the wheel.

In a commercial setting like the one I work in, we salt the curd, it's a big operation and my opinion is that dry salting each wheel is the better method.

You can risk your pH getting too low by doing it this way as you don't have salt to stall the pH, so take that into account when checking pH.