Salting

A traditional fine salt is generally used for “dry salting” and a saturated brine bath for “immersion salting”.

Dry salting is quick and practical thanks to the salting machine which creates a uniform curtain of salt under which pass the cheeses on grid shelves.

Salting in brine allows a better, finer distribution of salt on the product because it is slower. A complete brining kit is available for this process.

Photo source : CNIEL