How Can You Reduce the Saltiness of White Cheese?

The most practical way to reduce the saltiness of white cheese is to slice it and soak it in cold water. Water draws salt out of the cheese’s pores. The longer it soaks, the less salty the cheese becomes, although soaking it too long can also weaken its characteristic flavor.

How should you adjust the soaking time? A thin slice of cheese releases a noticeable amount of salt after 30–45 minutes in cold water. Thicker slices or a whole block may take up to 2–3 hours. Changing the water once after the first 15 minutes prevents the salty water from seeping back into the cheese and speeds up the process. The longer the cheese soaks, the softer it becomes, so avoid soaking it longer than necessary if you want it to be easy to cut and serve.

How does soaking in milk differ? If you use milk instead of water, it still draws salt out, but the cheese also absorbs some fat and flavor from the milk. This method is preferred especially for dry, firm cheeses when you also want to soften their texture. The soaking time in milk can be a little longer than in water because milk draws out the salt more slowly. With both soaking methods, keep the cheese in the refrigerator while soaking; do not leave it at room temperature, where it may soften quickly and begin to lose freshness. After soaking, gently pat the cheese dry with a paper towel before serving, or refresh the brine and continue storing it in the refrigerator.

How do cut size and cheese type affect the timing? Cutting the cheese into small cubes or thin slices increases the surface area, allowing water to reach the salt more quickly. With a whole block, salt can leave only through the outer surface, so the process takes noticeably longer. Salt dissolves more slowly from dense, firm cheeses such as aged Kashar, while it passes into the water much more quickly from fresh, soft white cheese. The same soaking time therefore does not produce the same result with every type of cheese. Try different times a few times and adjust them to the cheese you use. If cheese is sliced too thinly, it may break apart in the water, so balance slice thickness to help salt leave while keeping the cheese intact. Cubed cheese releases salt more quickly at the corners than flat slices do, but those corners also soften more quickly in water, so this method may not always look as good when the cheese is used in a salad.

When should you choose each method? A short soak in cold water is more suitable when you want to reduce salt quickly. Soaking in milk is a better option if you also want to soften the texture. Salt levels vary from producer to producer, so try a soaking time once and then adjust it to taste. Starting with a shorter time and extending it the next time if needed is the safest approach.