How Do You Add Salt to Homemade Cheese?

To add salt to homemade cheese, the simplest method is to **sprinkle a small amount of salt on the top surface of the cheese**.

This straightforward technique leverages the natural moisture present on the cheese's surface. As the salt rests on the cheese, it begins to dissolve by mixing with this moisture. This process **will create its own brine**, a concentrated salt solution, directly on the cheese's surface.

## Understanding Surface Salting

Surface salting, as described, is a common way to add salt to various types of cheese, especially those that are air-dried or aged after formation.

*   **The Mechanism:** The salt draws out more moisture from the cheese's interior, which further contributes to the brine formation. This brine then gradually penetrates the cheese body, distributing the salt throughout.
*   **Benefits of Salting:** Salting cheese is crucial for several reasons:
    *   **Flavor Enhancement:** Salt brings out and balances the natural flavors of the cheese.
    *   **Moisture Control:** It helps draw out whey, contributing to the desired texture and firmness.
    *   **Preservation:** Salt inhibits the growth of undesirable bacteria and molds, extending the cheese's shelf life.
    *   **Rind Formation:** For aged cheeses, salting contributes to the development of a rind.

## Practical Tips for Surface Salting

While the basic method is simple sprinkling, here are a few practical points:

*   **Amount:** The exact amount of salt needed depends on the cheese type, size, and desired saltiness. Start with a small amount and adjust as needed.
*   **Timing:** Salting is typically done after the cheese has been pressed or formed and has had a chance to develop some surface moisture.
*   **Application:** Ensure the salt is spread relatively evenly across the surface. For larger cheeses, you might need to flip and salt multiple sides over time.
*   **Salt Type:** Use non-iodized salt specifically intended for cheesemaking or pickling (like kosher salt or sea salt), as iodine can affect cheese cultures.

By simply sprinkling salt on the surface, you initiate a natural process where the salt creates a brine with the cheese's own moisture, integrating flavor and aiding preservation.