Salting is a skilful part of the cheese-making process and requires close attention to detail.
Salt is added to the curd when the cheese-maker is satisfied that the correct acidity level has been reached.
Upon salting, the activity of the starter culture is greatly reduced. Salting helped expel excess whey from the curd and also serves as a preservative for the cheese.
The final flavour of the cheese is also enhanced by the salting. Even salt distribution throughout the curd is crucial to ensure the cheese is of consistent quality.