The most practical way to reduce the saltiness of white cheese is to slice it and soak it in cold water. The water draws the salt out of the cheese's pores; the longer it soaks, the less salty it becomes, though soaking too long can also weaken the cheese's own flavour.
How long should you soak it in water?
A thinly sliced piece of cheese releases a noticeable amount of salt in cold water within 30 to 45 minutes; thicker slices or a whole block can take up to 2 to 3 hours. Changing the water once after the first 15 minutes stops the salt-laden water from soaking back in and speeds up the process. The longer the cheese sits in water, the softer its texture gets, so it helps not to over-soak it if you want clean slices.
What is the difference with soaking in milk?
Using milk instead of water still draws out the salt, but the cheese also picks up some fat and flavour from the milk; this method is favoured for dry, firm cheeses where softening the texture is also the goal. Soaking time in milk can be a little longer than in water, since milk draws out salt more slowly.
Either way, the cheese should soak in the fridge rather than at room temperature, otherwise it softens too fast and starts losing freshness. Afterwards, pat the cheese dry with paper towel before serving, or return it to a fresh brine to keep storing it in the fridge.
How do cut size and cheese type affect timing?
Cutting the cheese into small cubes or thin slices increases the surface area so water reaches the salt faster; a whole block left uncut only releases salt from its outer surface, so the process takes noticeably longer. Dense, firm cheeses release salt more slowly than soft, fresh white cheese, where salt moves into the water much faster. Because of this, the same soaking time does not give the same result across every type of cheese, and the timing is best calibrated by trying it a few times with the cheese you actually use.
Which method should you pick and when?
A short soak in cold water works well when you just want to cut the salt quickly, while soaking in milk suits those who also want a softer texture. Since salt levels vary between producers, it helps to try a soak once and then adjust the timing to taste; starting short and extending it next time is the safest approach.