Why is salt added it to cheese?

Flavor: Salt enhances the natural flavors of the cheese, making it more palatable and complex. It also helps to balance the sweetness and acidity of the milk.

Texture: Salt helps to firm the curd during the cheesemaking process. This results in a more defined texture and prevents the cheese from being too soft or crumbly.

Preservation: Salt acts as a natural preservative, inhibiting the growth of bacteria and extending the shelf life of the cheese.

Moisture Control: Salt helps to draw out moisture from the cheese, leading to a drier and more concentrated flavor.

Ripening: Salt plays a role in the ripening process of certain cheeses. It helps to create a more favorable environment for the growth of beneficial bacteria, which contribute to the unique flavor and texture of aged cheeses.

Other Benefits:

* Salt can help to regulate the pH of the cheese, which is important for optimal texture and flavor development.

* It can also contribute to the formation of the rind in some cheese varieties.

The amount of salt added to cheese varies depending on the type of cheese, its intended use, and the personal preferences of the cheesemaker.

It's important to note that not all cheeses are salted. Some varieties, like fresh mozzarella, are made with minimal or no salt added.