What is the primary function of salt in cheese?

The primary function of salt in cheese centers around two key aspects: enhancing flavor and controlling moisture. Salt is a crucial ingredient that helps to elevate the overall taste of cheese, providing a savory note that balances the flavors developed during fermentation and aging. Additionally, salt plays a vital role in moisture control. It helps to draw out whey during the cheese-making process, resulting in a firmer texture and contributing to the overall structure of the cheese. By controlling moisture content, salt also helps to inhibit the growth of unwanted bacteria and molds, which can spoil cheese. This dual functionality of enhancing flavor while also playing a role in preservation underscores its importance in the cheese-making process.