If you use 1 teaspoon of table salt per 1 pound loaf of "home made" bread, it will probably have a higher sodium content than commercial "off the store shelf" bread. While salt does add to flavor, texture and aids in strengthening gluten - it also retards fermentation and too much will kill the yeast ... so commercial bakers are not going to use any more than necessary. For example: the recipes that I use just about every week call for 1-teaspoon of salt (2360 mg) - and the local commercial bread bakers come in at around 1525 mg for white bread and 1960 mg for honey-butter wheat bread.
Different cheeses have different recipes - and some require as much dedication to ingredients, equipment, storage, and time as making wine. You can make low fat low sodium cheeses - but they will not be like the cheeses made from high fat and/or high sodium. Substituting this and that is kind of like someone trying to make chicken noodle soup from a chuck roast and potatoes sometimes.
Andy offered one good solution - software that gives you nutritional information for your ingredients. Another way is to simply look at the nutritional information on the packages of the ingredients your recipe calls for and calculating it yourself.
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain