date:Dec 29, 2012
m has been achieved by replacing sodium chloride (common salt) by potassium chloride. To give the final product the salty flavour characteristic of cheese, instead of the traditional salting that is carried out during cheese production, the AZTI-Tecnalia technicians have developed a salting process that is done once the cheese has dried.
This novel procedure allows the characteristic salty taste to be incorporated while at the same time enabling the amount of salt added to the cheese to be cont