The primary reason for Salting cheese is to slow down or stop the bacteria cultures process of converting lactose to lactic acid. At the time of brining most of the lactose is removed but if the cheese were not salted, the residual moisture contains enough lactose to produce more acid than is ideal for a proper curd ripening. The secondary purpose is for the cheese flavor. This salting of the cheese will also pull moisture from the surface and begin forming the rind of the cheese. This will also tend to inhibit the growth of many molds.
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