Reducing salt in Parmigiano Reggiano cheese might not negatively affect its flavor

(American Chemical Society) Aged cheeses pack a punch of nutty, sharp flavor. Before they're fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers. Now, researchers reporting inACS Food Science& Technology present a shortened brining time for Parmigiano Reggiano that results in a less salty product, while still potentially maintaining the cheese's distinctive texture and flavor compounds.
Source: EurekAlert! - Medicine and Health - Category: International Medicine & Public Health Source Type: news