Salt

Salt is an essential ingredient in cheese making is commonly used in the following ways:

1.Dry salt mixing directly into curds
2.Applying to, or rubbing rind with dry salt
3.Brine soaking
4.Brine preserving

Salt added to the milled curds may be used to inhibit the growth of the starter culture.

Salt added to the milled curds will also accelerate the expulsion of whey from the curd, giving the cheese maker the ability to control the moisture content of the cheese.

Salt has a preservative function.

The flavour of cheeses may be enhanced by the addition of salt.