Cheese Making: The Role of Salt

Cheese Making: The Role of Salt

Salt plays a crucial role in the cheese making process. It not only enhances the flavor of the cheese but also helps in controlling the growth of harmful bacteria and molds. Salt is added to the curds during the cheese making process, either by rubbing it on the surface or by including it in the brine solution.

One of the main functions of salt in cheese making is to draw out moisture from the curds, which helps in the formation of a firmer cheese. Salt also acts as a preservative, extending the shelf life of the cheese by inhibiting the growth of spoilage microorganisms. In addition, salt contributes to the development of desirable rind characteristics in certain types of cheese.

However, it is important to note that the amount of salt added to cheese must be carefully controlled, as excessive salt can result in a cheese that is overly salty and unpleasant to taste. Cheese makers must strike a balance between enhancing flavor and preserving the cheese while avoiding an excess of salt.