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

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

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

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