Bushra Griffith
Salt is an essential ingredient in the cheesemaking process, and most cheese recipes call for it. Salt is added to cheese at a very early stage, either by adding it to the dry curd mass before it is moulded or by applying it to the outside of the cheese after it has been moulded. Salt is important in cheesemaking because it helps to control bacteria, develop texture, regulate moisture, and preserve the cheese as it ages. It also enhances the flavour of the cheese. The type of salt used in cheesemaking is typically non-iodized salt, such as sea salt or cheese salt, as iodized salt can inhibit the growth of beneficial bacteria. While there have been efforts to reduce the salt content in cheese due to health concerns, it remains a crucial ingredient in the cheesemaking process.
| Characteristics | Values |
|---|---|
| Importance of salt in cheese-making | Salt is very important in the cheese-making process |
| Salt as a preservative | Salt acts as a natural preservative, helping to prevent spoilage and the growth of pathogenic bacteria |
| Salt and bacteria | Salt controls the growth of bacteria, helping to stop further growth of cheese-making cultures once a certain acidity and texture have been reached |
| Salt and flavour | Salt enhances the flavour of cheese and can help cover up unpleasant tastes |
| Salt and texture | Salt contributes to the texture of the final cheese, affecting how fats and proteins break down and helping to dry the curds |
| Salt and rind formation | Salt aids in the formation of the rind, either by neutralising the rind to allow moulds and bacteria to develop or by drying the rind through osmosis |
| Salt and safety | Salt helps to improve the safety of cheese by acting as a preservative and controlling bacteria |
| Salt alternatives | Due to health concerns, there have been attempts to reduce the sodium content of salt or replace it with potassium chloride, however, these have generally been unsuccessful or impacted the taste |
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What You'll Learn
Salt is a natural preservative
Salt is important in several steps of cheesemaking. Firstly, it adds to the flavour of the cheese. It also helps to dry the curds during draining by drawing out moisture, which is essential when making 'aged' cheeses. Salt is also crucial in the development of a good rind. It helps form the rind of the cheese by either neutralising the rind to allow moulds and bacteria to develop, or by drying the rind through osmosis, helping form tough rinds in cheeses like Parmesan, Manchego and Gouda.
Salt also controls the bacteria that grow inside the cheese and stops further growth of cheese-making cultures (lactic acid and starter bacteria) once a certain acidity and texture have been developed in the curd. This allows cheesemakers to produce differing and longer-lasting cheeses. Salt also improves cheese texture by modifying it to a sticky texture in the hydrated state.
Salt is added for safety reasons as it acts as a natural preservative. When ageing cheese, it is important that the moisture within the cheese is 'bound' to salt. This helps preserve the cheese by preventing spoilage and preventing pathogenic bacteria from growing. This is why cheeses like Feta can be stored unrefrigerated, and other very dry cheeses like Parmesan could technically last forever.
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Salt improves flavour
Salt is an important ingredient in cheesemaking. It not only improves the flavour but also has a number of other benefits. Salt is added to cheese at a very early stage, either by adding it into the dry curd mass before it is moulded into shape or by applying it to the outside of the cheese once it has been moulded.
Salt improves the flavour of cheese by enhancing other flavours present or covering up unpleasant ones. It also gives cheese a salty taste. The salty taste in cheese is mostly contributed to by the amino acid arginine. Salt also helps to draw whey (moisture) out of the curd, thus drying out the curd and contributing to the texture of the final cheese. Salt affects how fats and proteins break down within the cheese as it ages. It also enables cheesemakers to encourage certain moulds to dominate. For example, blue mould tolerates higher salt environments and can be encouraged to grow by adding salt.
Salt is also important in the cheesemaking process because it acts as a natural preservative. It helps to control bacteria and other harmful growths, thus helping to preserve the cheese as it ages. Salt also helps to kill bacteria and harmful cultures (lactic acid and starter bacteria) once a certain acidity and texture have been developed in the curd. This allows cheesemakers to produce differing and longer-lasting cheeses. Salt also helps with the development of a good rind.
However, there has been increasing pressure from health bodies to reduce salt intake, and the cheese industry has tried to replace or reduce the amount of sodium chloride (NaCl) used. Some manufacturers have experimented with using potassium chloride salt, but this has been associated with a bitter taste. Other options include limiting the amount of salt used in cheesemaking or replacing NaCl with KCl, which has been found to lower blood pressure and reduce CVDs.
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Salt controls moisture
Salt is an essential ingredient in the cheesemaking process, and it is added at a very early stage. It is important to use non-iodized salt, as iodine inhibits the growth of bacteria and cultures that are essential for good cheesemaking. Salt is added either by adding it into the dry curd mass before it is moulded or by applying it to the outside of the cheese once moulded.
Salt is a natural preservative and helps to prepare cheese for aging. It draws whey (moisture) out of the cheese, drying out the cheese body and affecting its texture and stability. This process is called diffusion, where salt molecules spread out equally and enter the cheese body. The presence of salt in certain concentrations can also change how microbes and enzymes behave, having a drastic effect on texture and flavour.
Salt is also important in developing a good rind. In certain cheeses, the addition of salt to the outside, by brining the whole cheese or rubbing salt into the rind, helps to form the rind. This happens in two ways: either by neutralising the rind to allow moulds and bacteria to develop (cheeses like Brie), or by drying the rind through osmosis, helping form the tough rinds of cheeses like Parmesan, Manchego and Gouda.
Salt also controls the bacteria that grow inside the cheese. It slows down or stops bacterial action and the acidification of the cheese. It also helps to enhance the flavour of the cheese and can help to cover up unpleasant flavours.
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Salt helps develop texture
Salt is an essential ingredient in cheesemaking. It not only enhances the flavour but also helps develop the texture of the cheese.
Salt directly affects the texture of cheese by altering its protein structure. It also indirectly influences the texture by removing moisture from the cheese. Salt draws out the whey (moisture) from the curd, drying it out. This process is crucial in the development of aged cheeses. The removal of moisture causes the cheese matrix to become firmer and stiffer, resulting in a pronounced effect on the texture and stability of the cheese.
Salt also affects how fats and proteins break down within the cheese as it ages. It enables cheesemakers to encourage the growth of certain moulds by altering the microbial environment. For example, blue mould can tolerate higher salt environments, so adding salt helps it grow and dominate other moulds.
The addition of salt at specific stages of cheese manufacture helps stop the growth of lactic acid and starter bacteria once a certain acidity and texture have been achieved in the curd. This allows cheesemakers to produce varying and longer-lasting cheeses.
The method of salt application also impacts the texture development of the cheese. Direct salting or dry salting involves sprinkling salt onto the cut-up curds, allowing for rapid moisture expulsion. Submerging cheese wheels in a brine solution results in gradual salt penetration and aids in rind formation, as the outer layer of the cheese dehydrates.
Overall, salt plays a critical role in developing the texture of cheese, influencing its moisture content, protein structure, and microbial environment.
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Salt is essential for making good cheese
Salt is an essential ingredient in the cheesemaking process, and it is used to make good cheese. While salt is commonly associated with enhancing the flavour of cheese, it has many other functions that are vital to the development of cheese.
Salt is a natural preservative, and it helps to prepare cheese for ageing. It is added at an early stage of the cheese-making process, either by adding it to the dry curd mass before it is moulded or by applying it to the outside of the cheese after it has been moulded. Salt helps to draw whey (moisture) out of the curd, thus drying out the curd and contributing to the texture of the final cheese. This drying effect is important for the development of a good rind. Salt also helps to control the bacteria that grow inside the cheese, preventing spoilage and the growth of pathogenic bacteria.
The addition of salt at a key stage of manufacture helps stop the growth of cheese-making cultures (lactic acid and starter bacteria) once a certain acidity and texture have been achieved. This allows cheesemakers to produce differing and longer-lasting cheeses. Salt also enables cheesemakers to encourage certain moulds to dominate. For example, blue mould tolerates higher salt environments, so the addition of salt can encourage its growth and domination over other moulds.
Salt is incorporated into cheese in several ways. One method is direct salting or dry salting, which involves sprinkling cut-up curds with salt. Another method takes advantage of the large surface area exposed after the coagulated milk has been cut, cooked, and drained, allowing for quick salt absorption and rapid whey/moisture expulsion. Whole wheels or blocks of cheese can also be submerged in a salty brine solution, which aids in rind formation as the outermost layer of the cheese dehydrates.
While salt is essential for making good cheese, there has been increasing pressure to reduce salt intake due to its adverse effects on human health. As a result, the cheese industry has been working to develop low- or reduced-salt versions of cheese, although these attempts have been largely unsuccessful thus far.
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Frequently asked questions
Yes, salt is used to make cheese. It is added at an early stage, either to the dry curd mass before it is moulded or to the outside of the cheese after it has been moulded.
Salt is used in cheese-making for several reasons. It helps to:
- Develop flavour
- Control bacteria
- Develop texture
- Regulate moisture
- Preserve the cheese as it ages
Cheese salt, also known as kosher salt, is a non-iodized salt. Sea salt flakes are also non-iodized and can be used. Iodized salt inhibits the growth of bacteria essential for good cheesemaking.
There are several methods of adding salt to cheese. These include:
- Direct salting, or dry salting, which involves sprinkling salt on cut-up curds
- Applying salt to the large surface area of coagulated milk that has been cut, cooked, and drained, allowing for quick salt absorption
- Submerging whole wheels or blocks of cheese in a salty brine solution, which gradually penetrates the cheese and aids in rind formation
- Applying salt to the exterior of already formed wheels or blocks of cheese
