Salting

Salting enhances a cheese's flavor, acts as a preservative during aging and helps the cheese form a natural rind on the exterior.  Salt can be added to the curd or rubbed on the exterior. Cheeses can also be soaked in a brine bath or encased in a cloth that’s been soaked in brine. Salting inhibits the growth of molds and bacteria, even the desirable ones, making it an essential creative tool in the development of the style, texture and taste of cheese.