It says in the Ricki Carroll book that if you put calcium chloride in your brine that you don’t have to add calcium chloride to the cheese anymore. I thought that the calcium chloride helped to form the curd.

Does anybody else just put it in the brine and not in the milk?

it does, it deals with retail milk short comings. Adding CaCl to the brine prevents/reduces leaching.

Then I will put it in the milk and in the brine.

The exceptions to this would be if you 1) use raw milk, or 2) use the whey from your cheese making to make brine.  In these instances the addition of whey would not be necessary.