Salting
Adding salt to cheese, by mixing it into the curd, rubbing it on the rind or soaking the cheese in brine.
Also: salage, salatura
Salt is essential to almost every cheese. It seasons, draws whey from the curd, slows the growth of spoilage bacteria, controls the work of lactic bacteria, and helps form the rind. There are three main ways to add it. Salt is mixed into the milled curd for cheddar; rubbed by hand onto the outside of the young cheese for Camembert, Roquefort and many tommes; or the cheese is floated in brine, as for Gouda and Parmigiano. Some brined cheeses, such as domiati, have salt added to the milk itself. Salt levels range from very low in fresh paneer and ricotta to very high in feta, Pecorino Romano and halloumi.