Description
Dry‑salt cheese curing uses high salt to lower water activity, inhibit spoilage microbes, and drive proteolysis and casein aggregation.
Technical
The addition of 10–15 % w/w NaCl reduces water activity below 0.6, creating an environment hostile to spoilage organisms while preserving lactic acid bacteria. Salt ions disrupt casein micelle structure, increasing protein concentration and promoting proteolytic enzyme activity. The resulting peptides and free amino acids contribute to the characteristic flavor and texture of cheeses such as Pecorino and Feta.
Science
Primary Reaction
Salt-induced water activity reduction → casein aggregation + proteolysis
Sensory Profile
Aroma ()
nuttybrinyearthymildly tangyaged
Origin & History
Civilization
Italian sheep‑milk producers (Pecorino) and Greek sheep‑milk producers (Feta)
Era