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

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.

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