What Two Things Does Salt Do to Cheese? Unlocking Flavor and Texture

What Two Things Does Salt Do to Cheese? Unlocking Flavor and Texture

I remember the first time I truly *tasted* cheese. It wasn't just a bland, mild cheddar slice on a sandwich; it was a deeply aged Gruyère, a sliver of it melting on my tongue and releasing a symphony of nutty, sweet, and savory notes. That experience, I now realize, was a testament to the profound impact of salt. It’s easy to overlook the humble salt shaker, but when it comes to cheese, salt isn't just an afterthought; it's a fundamental building block. So, what two things does salt do to cheese? At its core, salt fundamentally impacts two crucial aspects: it dramatically enhances and refines flavor, and it plays a critical role in controlling texture and preservation.

Think about it – virtually every cheese you’ve ever enjoyed, from the mildest mozzarella to the sharpest Parmesan, contains salt. This isn't accidental. It's a deliberate and essential ingredient in the cheesemaking process, as integral as the milk itself. My journey into understanding cheese has been a fascinating exploration of how simple ingredients, when masterfully combined with technique and time, can create something truly extraordinary. Salt, in particular, has been a revelation. It’s the silent architect behind so much of what we love about cheese, shaping its very essence in ways that are both subtle and powerful.

For many home cooks and cheese enthusiasts, the role of salt might seem straightforward – it makes things taste good. And while that's certainly true, its influence on cheese goes far beyond mere palatability. It’s a complex interplay of chemistry and artistry. Let’s dive deep into the two primary functions of salt in cheese: its power to enhance flavor and its ability to shape texture and ensure longevity. Understanding these two pillars will forever change how you appreciate the cheeses you encounter.

The Flavor Amplifier: How Salt Elevates Cheese

This is perhaps the most immediately obvious role of salt in cheese. When we talk about what two things does salt do to cheese, flavor enhancement is undeniably number one. Salt doesn't just add a salty taste; it acts as a flavor enhancer, a taste modifier, and a crucial component in developing the complex aromatic profiles that make different cheeses so unique. Without salt, most cheeses would taste flat, uninspired, and frankly, quite bland. It’s like listening to music with the treble turned down – the melody might be there, but the richness and nuance are lost.

Unlocking Palate Perception

Our taste buds have specific receptors for saltiness. When salt is present, it interacts with these receptors, signaling to our brain that something savory is being consumed. But the magic of salt in cheese goes much deeper than simply activating the saltiness receptors. It’s been observed that salt can actually suppress the perception of bitterness while simultaneously amplifying desirable sweet and umami notes. This is a critical balancing act. Many compounds naturally present in milk or developed during the cheesemaking process can be inherently bitter. Salt acts as a masterful conductor, dialing down those bitter notes so that the more appealing flavors can shine through.

Consider the difference between fresh milk and a well-aged cheddar. Milk itself has a delicate, slightly sweet flavor. As milk is transformed into cheese, proteins break down, fats change, and a whole host of chemical reactions occur, producing a wide array of flavor compounds. Some of these compounds, if unchecked, can lead to undesirable bitterness. Salt intervenes, effectively masking or mitigating these bitter elements. This allows the sweeter, nuttier, and more savory (umami) notes to come to the forefront, creating a more complex and satisfying taste experience. I’ve experimented with making simple fresh cheeses at home, and even a tiny pinch of salt makes a world of difference in rounding out the flavor, preventing it from tasting watery or just like plain, unsalted milk solids.

Facilitating Complex Flavor Development

Beyond simply balancing bitterness, salt is absolutely instrumental in fostering the development of intricate flavor profiles that are characteristic of aged cheeses. During the aging process, enzymes and microorganisms work their magic, breaking down fats and proteins into smaller molecules that contribute to flavor and aroma. Salt plays a crucial role in regulating the activity of these enzymes and microbes.

Specifically, salt affects the water activity within the cheese. Water activity (aw) is a measure of the free water available in a food product. Microorganisms, including those responsible for flavor development and spoilage, need water to thrive. By binding to water molecules, salt reduces the amount of free water available, thereby controlling the rate at which these microbial and enzymatic processes occur. This controlled environment is essential for developing specific flavor compounds without allowing unwanted spoilage organisms to take over or the aging process to become too rapid and unbalanced.

Think of a blue cheese like Roquefort or Gorgonzola. The characteristic piquant, sharp, and sometimes spicy flavors are a direct result of specific mold activity. Salt levels are carefully managed to encourage the growth of these desirable *Penicillium* molds while inhibiting other, less desirable microbes. The salt helps create an environment where the specific enzymatic pathways that produce these unique blue cheese flavors can operate optimally. Similarly, in hard, aged cheeses like Parmesan, the long aging period allows for complex flavor development, and salt is a key factor in moderating this process, allowing the sweet, nutty, and umami notes to develop to their full potential.

Enhancing Umami and Sweetness

One of the most compelling contributions of salt to cheese flavor is its ability to amplify umami and sweetness. Umami, often described as a savory or meaty taste, is a fundamental taste that adds depth and satisfaction to food. Many of the amino acids released during protein breakdown in cheese, such as glutamate, are responsible for this umami sensation. Salt acts as a sort of amplifier for these compounds, making the savory notes more pronounced and enjoyable. It’s why a pinch of salt can make even the simplest tomato taste richer and more complex.

Similarly, salt can enhance the perception of sweetness. While it might seem counterintuitive, a moderate amount of salt can actually make sweet flavors more apparent. This is partly due to the same mechanism that suppresses bitterness; by balancing out other tastes, salt allows the sweet notes to stand out. This is why a salted caramel is so much more compelling than plain caramel – the salt doesn't just add a salty flavor; it elevates the sweetness and adds a depth that’s incredibly addictive.

When I’m tasting different cheeses, I often find myself thinking about this interplay. A young, fresh goat cheese might have a bright, tangy flavor. Adding a bit more salt can bring out a subtle milky sweetness and a creamier mouthfeel, making it more rounded. Compare that to a mature Gruyère, which already possesses a natural sweetness from the milk sugars and caramelization that occurs during aging. Salt in this cheese doesn't just add saltiness; it makes those nutty, caramel-like sweet notes sing, while also bringing forward the deep umami characteristics. It’s a true testament to how salt isn't just a flavor *add-in* but a fundamental flavor *developer*.

Regional Differences and Salt Practices

It’s worth noting that the way salt is used can vary significantly across different cheese-making traditions and regions, contributing to the unique character of local cheeses. Some traditions might favor dry salting, where salt is applied directly to the surface of the cheese. Others might use brine salting, immersing the cheese in a saltwater solution. Each method has subtle effects on flavor penetration and texture development.

Dry Salting: This is common for many hard and semi-hard cheeses. Salt is rubbed onto the rind or sprinkled into the paste. It draws out moisture, creating a drier surface that can then develop a rind. This method can lead to a more pronounced salt crust on the exterior and a more gradual salt penetration into the interior, contributing to nuanced flavor development. Brine Salting: Many softer and semi-soft cheeses, as well as some hard cheeses like Feta and Mozzarella, are brined. The cheese is submerged in a saltwater solution for a specific period. This ensures more even salt distribution throughout the cheese and helps to firm up the exterior, forming a protective layer. The concentration of the brine and the duration of brining are critical variables that cheesemakers control to achieve desired flavor and texture. Salt-in-the-Milk: In some cases, salt is added directly to the milk before coagulation. This is less common for traditional cheeses meant for aging but can be found in certain fresh cheese recipes. Adding salt early can influence the initial coagulation and whey expulsion, subtly affecting the final texture and flavor from the very beginning of the process.

My own understanding of these variations deepened when I had the chance to taste authentic Feta cheese made in Greece versus Feta made elsewhere. The traditional Greek Feta, often brined in a specific solution, had a tangier, saltier, and more complex flavor profile that was incredibly refreshing. This difference, I learned, was significantly influenced by the precise brining process and the type of salt used, demonstrating how even within a single cheese type, salt practices contribute to its distinct identity.

The Texture and Preservation Architect: Salt’s Structural Role

Now, let's move to the second crucial aspect of what two things does salt do to cheese: its role in shaping texture and ensuring preservation. While flavor is king for many, the textural integrity and longevity of cheese are equally vital, and salt is the unsung hero behind them. Without salt, most cheeses would simply fall apart, spoil rapidly, or develop undesirable textures.

Controlling Moisture and Water Activity

As mentioned earlier, salt’s ability to bind with water is paramount. In cheesemaking, moisture content is a critical factor determining a cheese's texture, shelf life, and susceptibility to microbial spoilage. Salt lowers the water activity (aw) of the cheese. Lowering aw inhibits the growth of most spoilage microorganisms, such as bacteria and molds that cause undesirable flavors and textures, and also those that lead to rapid decomposition.

The relationship between salt concentration and water activity is a scientifically established principle. Higher salt concentrations lead to lower water activity. This is why very dry, hard cheeses like Parmesan or Pecorino Romano, which have low moisture content and are aged for long periods, typically have a higher salt content than softer cheeses like Brie or Camembert, which have higher moisture content and shorter aging periods. The salt in these softer cheeses still plays a role in controlling spoilage, but to a lesser degree, allowing for a creamier, more yielding texture.

Imagine a fresh cheese without salt. It would likely be very soft, almost paste-like, and would spoil within a day or two. Adding salt firms up the protein structure slightly and, more importantly, creates an environment where spoilage bacteria cannot proliferate as easily, extending its edible life. For aged cheeses, this control over water activity is even more critical. It allows the slow, controlled ripening process to occur, developing complex flavors without the risk of rapid degradation.

Influencing Enzyme and Microbial Activity

Salt doesn't just dehydrate; it actively modulates the enzymatic and microbial processes that are essential for cheese ripening. Enzymes, both those naturally present in milk and those produced by starter cultures and ripening microbes, are responsible for breaking down proteins and fats into the smaller compounds that create flavor and aroma. Salt influences the activity of these enzymes. At moderate levels, salt can actually enhance the activity of certain enzymes, leading to desirable flavor development. However, at higher concentrations, it can inhibit enzyme activity.

This delicate balance is key. Cheesemakers carefully control salt levels to create the desired ripening environment. For instance, in cheeses like Cheddar, the aging process involves complex enzymatic breakdown of proteins and fats. The salt content is calibrated to allow these reactions to proceed at an optimal rate, developing the characteristic sharp and nutty flavors without rushing the process or causing off-flavors.

Similarly, salt plays a role in controlling the activity of the lactic acid bacteria (LAB) that are crucial for turning milk sugars into lactic acid. Lactic acid contributes to the tangy flavor of cheese and also helps to lower the pH, which further inhibits the growth of spoilage organisms. Salt can influence the rate at which LAB ferment lactose, impacting both the tanginess and the overall ripening process. It’s a dynamic interplay, where salt acts as a regulator, ensuring that the right kinds of microbial and enzymatic changes happen at the right pace.

Firming the Curd and Affecting Texture

During the initial stages of cheesemaking, after the milk has coagulated into curds, salt is often introduced. When salt is added to the curds, it draws out whey – the liquid byproduct of cheesemaking – through osmosis. This process helps to firm up the curd structure. As the salt draws out whey, it also causes the protein strands within the curd to contract and knit together more tightly. This is particularly important for cheeses that need a firm texture, such as hard grating cheeses.

For a cheese like Parmesan, this whey expulsion is critical. The curds are cut into small pieces to increase surface area for whey drainage, and then salt is applied. This further draws out whey, resulting in a drier, more granular curd that will eventually form the hard, crumbly texture characteristic of aged Parmesan. Without this significant salt-induced whey expulsion, the cheese would remain too moist and would not develop the desired texture or ageability.

In contrast, for a cheese like fresh Mozzarella, salt is typically added to the brine or sometimes sprinkled on the surface just before consumption. This is because the desired texture is soft, elastic, and moist. Over-salting or adding salt too early would draw out too much moisture, making the cheese rubbery and less appealing for its intended use. The application of salt in Mozzarella is much more about flavor and a slight firming of the exterior without compromising the soft interior.

Facilitating Rind Development

For many cheeses, the rind is not just a protective casing; it’s an integral part of the cheese’s character, contributing to its flavor and texture. Salt plays a significant role in the development of these rinds. When salt is applied to the surface of a cheese, it draws out moisture, creating a drier surface. This dry surface is more hospitable to the growth of desirable molds and yeasts that form specific types of rinds, while inhibiting the growth of undesirable, slimy bacteria or invasive molds.

Consider the bloomy rinds of cheeses like Brie and Camembert. These rinds are formed by the growth of *Penicillium camemberti* and *Geotrichum candidum*. Salt levels on the surface, often through washing or controlled humidity, help create an environment where these specific molds can thrive. The salt helps to draw moisture to the surface, but the overall relative humidity is controlled to allow the molds to establish. The salt also contributes to the flavor of the rind itself, which can be earthy, mushroomy, or even slightly metallic depending on the cheese and the aging conditions.

For washed-rind cheeses, such as Epoisses or Taleggio, salt plays an even more active role. The rinds are regularly washed with a brine solution, sometimes mixed with local spirits like Marc de Bourgogne. This washing process encourages the growth of specific bacteria (*Brevibacterium linens*) that give these cheeses their characteristic pungent aroma and reddish-orange hue. The salt in the brine helps to control the microbial balance, favoring the desired bacteria while preventing other, less desirable organisms from taking over. This controlled microbial environment, heavily influenced by salt, is what creates the unique flavor and aroma profile of these intensely flavored cheeses.

Preventing Spoilage and Extending Shelf Life

This is the overarching benefit of salt’s role in texture and preservation: preventing spoilage and extending shelf life. By reducing water activity, inhibiting microbial growth, and modulating enzymatic activity, salt is a powerful natural preservative. This is why salt has been used for millennia to preserve food.

In the context of cheese, this means that cheeses with higher salt content generally have a longer shelf life, assuming other factors like moisture content and packaging are also managed appropriately. This is crucial for both the cheesemaker, who needs to age and transport their products, and for the consumer, who wants to enjoy their cheese for a reasonable period after purchase.

When I’m choosing cheese for long-term storage, I often gravitate towards the harder, saltier varieties. I know that their lower moisture content, coupled with their salt levels, means they are less prone to developing mold (unless it's a mold that's supposed to be there, like in blue cheese) or becoming off-puttingly soft or slimy. This allows me to enjoy them over weeks rather than days. It’s a practical demonstration of salt’s preservative power.

The Synergy of Salt: Flavor and Texture Working Together

It’s important to understand that these two roles of salt – flavor enhancement and texture/preservation – are not entirely separate. They are deeply intertwined, and salt's influence on one often impacts the other. For instance, the textural changes brought about by salt, such as firmer curds and reduced moisture, directly influence how flavors develop and are perceived. A drier cheese will have a more concentrated flavor profile compared to a wetter cheese with the same amount of salt. The tight knitting of proteins in a firm cheese can also impact how aroma compounds are released and perceived by the palate.

Similarly, the flavor compounds that develop are a direct result of the controlled microbial and enzymatic activity that salt moderates. The salty taste itself, by amplifying sweetness and umami and suppressing bitterness, creates a more balanced and complex flavor that is intrinsically linked to the cheese’s texture. A creamy, melt-in-your-mouth texture can make a cheese taste richer and more decadent, and salt plays a role in achieving that texture while simultaneously enhancing the sweet and savory notes.

Consider a well-aged Gouda. The crystals you might encounter are not always salt crystals; they are often tyrosine crystals, an amino acid that forms during protein breakdown. The presence of these crystals is a sign of long, controlled aging, facilitated by the right balance of salt, moisture, and time. These crystals contribute a slight crunch and an intensely savory, umami flavor that is amplified by the salt. The texture and the flavor are inextricably linked, with salt being a key facilitator of both.

Salt and the Cheesemaker's Art

For the cheesemaker, understanding and manipulating salt is an art form. It requires precision, knowledge of their ingredients, and an understanding of the desired outcome for each specific cheese. The amount of salt added, the timing of its addition (to milk, curds, or rind), and the method of salting are all critical variables that differentiate one cheese from another.

A cheesemaker might intentionally under-salt a cheese to encourage a softer texture and quicker ripening, knowing that spoilage will be managed by other means or that the cheese is intended for immediate consumption. Conversely, they might salt heavily for a cheese destined for long aging, ensuring its stability and allowing complex flavors to develop over time. This mastery over salt is what allows for the incredible diversity of cheeses we enjoy today.

My appreciation for cheesemakers has grown exponentially as I’ve learned about the technicalities involved. It’s not just about good milk; it’s about a deep understanding of science and a delicate touch. Salt is one of the most potent tools in their arsenal, and its intelligent application is what transforms simple milk curds into culinary masterpieces.

Frequently Asked Questions About Salt and Cheese

How does salt affect the taste of cheese?

Salt’s impact on the taste of cheese is multifaceted and profound. Primarily, it acts as a direct flavor enhancer, making the cheese taste savory and moreish. Beyond just introducing saltiness, it plays a crucial role in balancing other tastes. Salt can suppress the perception of bitterness, which can naturally occur in cheese due to protein breakdown or inherent compounds in milk. Simultaneously, it amplifies desirable flavors like sweetness and umami (savory). This balancing act creates a more complex, rounded, and appealing taste profile. For example, in an aged cheddar, salt doesn’t just add saltiness; it makes the nutty, caramel-like sweet notes and the deep savory notes more prominent and enjoyable. Without adequate salt, many cheeses would taste flat, bland, and potentially unpleasantly bitter.

Furthermore, salt is a key player in the development of the complex aromatic compounds that characterize many cheeses, especially aged varieties. During ripening, salt helps regulate the activity of enzymes and microorganisms responsible for breaking down fats and proteins into smaller flavor molecules. By controlling the water activity within the cheese, salt creates an optimal environment for these desirable biochemical reactions to occur, leading to the nuanced flavors associated with specific cheese types, such as the sharp tang of a blue cheese or the nutty sweetness of a Gruyère.

Why is salt necessary for the texture of cheese?

Salt is absolutely essential for developing and maintaining the desired texture in cheese, acting as both a texturizer and a preservative. One of its primary functions is controlling moisture content. Salt molecules bind to water, reducing the amount of free water available within the cheese. This process, known as lowering water activity, is critical for firming up the cheese’s structure. When salt is applied to curds, it draws out whey through osmosis, causing the protein matrix to contract and become more compact, leading to a firmer curd. This is especially important for hard, aged cheeses where significant moisture expulsion is needed to achieve the desired dense, crumbly texture.

Salt also influences the activity of enzymes and the growth of microorganisms that are responsible for breaking down proteins and fats, which in turn affects texture. By modulating these processes, salt helps to prevent the cheese from becoming too soft or pasty, or conversely, too brittle. It facilitates the slow, controlled changes that occur during aging, ensuring that the cheese develops its characteristic texture over time without rapid degradation. For example, in washed-rind cheeses, the salt in the washing brine helps to create a specific microbial environment that contributes to both flavor and a slightly softer, more yielding texture on the surface.

Moreover, salt acts as a natural preservative by inhibiting the growth of spoilage microorganisms. By creating an environment with low water activity, salt makes it difficult for undesirable bacteria and molds to thrive. This preservation function is directly linked to texture, as it prevents the cheese from breaking down prematurely or developing off-textures like sliminess or excessive softness due to microbial spoilage. Essentially, salt helps cheese maintain its structural integrity throughout its aging process and extends its shelf life.

Does salt make cheese last longer?

Yes, absolutely. Salt is a powerful natural preservative and is a key reason why cheese can last significantly longer than many other perishable foods. Its preservative qualities stem from several mechanisms, all related to controlling the environment within the cheese. The most significant way salt extends shelf life is by reducing water activity. Microorganisms, including spoilage bacteria and molds, require a certain amount of free water to grow and multiply. Salt binds to water molecules, effectively making less water available for these microbes. This significantly slows down or completely halts their activity, preventing spoilage.

Another crucial role of salt is its effect on enzymatic and microbial activity. While specific beneficial microbes are encouraged for flavor development, salt helps to inhibit the growth of undesirable spoilage organisms that can cause the cheese to deteriorate rapidly, leading to off-flavors and textures. By controlling these biological processes, salt ensures that the cheese ages gracefully rather than spoils. The higher the salt content in a cheese, generally the lower its water activity and the longer its potential shelf life, assuming other factors like fat content and packaging are also managed well.

Think about the difference between a fresh, unsalted cheese and a hard, aged cheese like Parmesan. The fresh cheese, with its high moisture and lack of salt, is prone to spoilage within days. The aged Parmesan, with its low moisture and substantial salt content, can remain perfectly edible for months, even years, when stored properly. This remarkable difference is a testament to salt’s efficacy as a preservative, making it an indispensable ingredient for the longevity of cheese.

How is salt added to cheese?

Salt can be added to cheese at various stages of the cheesemaking process, and the method used significantly influences the final product's flavor and texture. The most common methods include adding salt directly to the milk, salting the curds, and brining or dry-salting the finished cheese.

1. Salting the Milk: In some cheesemaking traditions, particularly for certain fresh cheeses, a portion of the salt is added directly to the milk before it’s coagulated. This helps to distribute salt evenly from the very beginning and can subtly influence the initial curd formation and whey expulsion. However, this method is less common for aged cheeses as it can be harder to control the final salt concentration and its effect on ripening.

2. Salting the Curds: This is a very common method, especially for semi-hard and hard cheeses. After the milk has been coagulated and the curds are cut, salt is sprinkled directly onto the curds. As the curds are stirred, the salt begins to draw out whey. This process helps to firm the curds, further reduce moisture content, and evenly distribute salt throughout the mass of the cheese before it’s pressed into its final shape. The amount of salt added here is carefully measured based on the desired final product.

3. Dry Salting: In this method, salt is applied to the surface of the formed cheese. This is often done for cheeses that will develop a rind. The salt draws moisture from the surface, helping to form a dry rind that protects the interior and can become a surface for the growth of desirable molds or bacteria. This technique is used for cheeses like some cheddars and aged goudas. The salt gradually penetrates into the cheese over time.

4. Brining: Many cheeses, including Feta, Mozzarella, and some blues, are placed in a saltwater solution (brine) for a specific period. Brining ensures a very even distribution of salt throughout the cheese and also helps to firm up the exterior, creating a protective coating. The concentration of the brine and the duration of the immersion are critical factors controlled by the cheesemaker to achieve the desired saltiness and texture.

The choice of salting method depends on the type of cheese being made, the desired texture, the ripening process, and the traditional practices associated with that particular cheese style.

Are there cheeses with no salt?

While rare in traditionally made cheeses intended for aging or complex flavor development, there are indeed some types of cheese that are virtually or entirely unsalted. These are typically very fresh cheeses where the flavor profile relies solely on the natural taste of milk and the tanginess of lactic acid, with minimal aging. For example, some styles of fresh ricotta or paneer might contain very little or no added salt. However, even in these cases, a tiny pinch of salt is often added to enhance the natural sweetness and roundness of the milk flavor. For cheeses that undergo any significant aging process, salt is almost always a crucial ingredient for flavor development, texture control, and preservation. The absence of salt would prevent the complex chemical and biological transformations needed for most aged cheeses to develop their characteristic profiles and would drastically shorten their shelf life.

The true absence of salt is more of a theoretical concept in most artisanal cheesemaking, as even a small amount plays such a vital role. If a cheese is labeled "unsalted," it usually means salt was not added intentionally. However, even trace amounts of sodium can be present naturally in milk. For the vast majority of the cheeses we encounter, salt is an indispensable component.

Can you over-salt cheese? What happens?

Yes, it is absolutely possible to over-salt cheese, and the results can be detrimental to its quality. When cheese is over-salted, the salt content becomes excessively high, leading to several undesirable outcomes. The most immediate effect is on taste: the cheese will become unpleasantly salty, overpowering any other subtle flavors that might have developed. This can make the cheese unpalatable and difficult to enjoy, even in small quantities. It’s like adding too much seasoning to any dish; it masks the natural flavors rather than enhancing them.

Beyond taste, over-salting severely impacts texture and preservation. Excessively high salt levels can draw out too much moisture from the cheese. This can result in a cheese that is excessively dry, hard, and crumbly, even for a cheese that is meant to be firm. For softer cheeses, over-salting can make them tough, rubbery, and unpleasantly dense. In extreme cases, the protein structure can become so denatured by the high salt concentration that the cheese becomes chalky or brittle.

From a preservation standpoint, while salt inhibits spoilage, an extreme level can create an environment that is too harsh for even beneficial ripening microbes, potentially halting or distorting the aging process. The cheese might not develop the complex flavors it should, or it might age unevenly. In essence, over-salting disrupts the delicate balance of moisture, microbial activity, and enzyme function that is crucial for producing a well-made, delicious cheese.

If you accidentally over-salt a cheese you're making at home, there isn't much you can do to reverse it completely, especially for aged cheeses. For very fresh cheeses, you might be able to dilute the saltiness by incorporating them into recipes where other ingredients can balance the salt, such as in a cheese sauce, a savory tart, or blended into a dip. However, for a finished, aged cheese, the excessive saltiness is usually permanent.