Salt has always been part of cheesemaking. For centuries, it’s been used not only for flavor but also as a natural preservative – helping curds last longer and keeping unwanted bacteria away. Yet in recent years, people have started to pay closer attention to how much sodium they consume. That shift has brought new focus to low sodium cheese, a category that blends traditional methods with modern awareness.
How Salt Became Part of Cheesemaking
In the earliest days of cheesemaking, salt was a necessity. Before refrigeration, cheesemakers relied on salting to slow spoilage. It drew out moisture, firmed the curds, and enhanced flavor. Over time, regions developed distinct salt levels depending on their climate and local tastes – some styles were lightly salted and eaten fresh, while others were heavily salted to last through the seasons.
As cheesemaking evolved, so did consumer habits. Industrial production and global trade introduced stronger, saltier varieties. Many people grew used to the sharper taste of cheeses like cheddar or feta, not realizing how much sodium was part of that flavor.
Southern European Cheese – Warm Air, Stronger Brines
In Greece and Italy, hot, dry climates made preservation more difficult. Cheesemakers leaned on heavier salting and brine storage to extend shelf life. That’s how firm, salty varieties like feta and pecorino romano became staples. Salt didn’t just protect the cheese; it also shaped its bold, tangy taste that matched the region’s rich, flavorful cuisine.
French Cheese – A Mix of Fresh and Aged Styles
French cheesemaking traditions vary with geography. In the north, cooler temperatures allowed for gentle salting in soft cheeses like brie and camembert. Farther south, where the air is warmer, producers used more salt in aged varieties like roquefort. Each region found its own balance, showing how environment guided both flavor and technique.
British Cheese – Salt for Storage and Trade
In England and Ireland, salt served another purpose: transport. Hard cheeses like cheddar were packed and stored for long journeys, requiring more salt to prevent spoilage. These firmer cheeses became household staples and shaped the country’s export economy for centuries.
Baltic Cheese – Cool Climates, Mild Flavors
In cooler regions like Poland and the Baltic states, cheesemakers didn’t need as much salt to preserve fresh curds. The colder air and shorter summers naturally slowed spoilage, allowing lighter salting. This gave rise to soft, crumbly cheeses like farmers cheese – mild in flavor and meant to be eaten fresh or baked into dishes soon after making.
That same approach works beautifully in Michigan, where the temperate climate and seasonal rhythm mirror Northern Europe’s conditions. Cool storage spaces and fresh local milk make it possible to craft the same style of lightly salted cheeses today – fresh, simple, and rooted in traditional methods that never relied on heavy salt to keep flavor.
When Low Sodium Cheese Became Important
By the mid–20th century, health research began linking high sodium intake to heart and blood pressure concerns. Nutritionists encouraged moderation, and the food industry slowly adapted. Cheesemakers started experimenting with lighter salting, especially in fresh styles that didn’t rely on aging.
That’s where low sodium cheese found its natural place. Because it’s pressed to remove whey and eaten fresh, it doesn’t require heavy salt to stay safe or flavorful. Its clean taste comes from cultured milk rather than brine, making it one of the most authentic low sodium cheese options available.
The Process Behind Low Sodium Cheese
The difference begins in the vat. Cheesemakers use cultured milk, gently heated until curds form. Once separated from the whey, the curds are lightly pressed to remove moisture. Instead of soaking in brine or aging for months, the cheese is cooled and packaged while still fresh.
This traditional process keeps sodium levels low without losing character. When people ask which cheese is lowest in sodium, fresh varieties like farmers cheese are almost always near the top of the list. The flavor depends entirely on the milk itself – fresh, balanced, and naturally rich. That’s why small dairies in Michigan can produce some of the best low salt cheese available, without needing additives or excess seasoning.
Low Sodium Doesn’t Mean Low Flavor
Reducing salt doesn’t mean reducing enjoyment. The character of farmers cheese comes from its gentle acidity and clean milk flavor, not heavy seasoning. In Lithuania and throughout Eastern Europe, it has long been appreciated for this natural balance – often mixed with herbs, fruit, or honey to highlight rather than hide its taste.
It’s a great reminder that the best low salt cheese is often the simplest one. When ingredients are pure and milk is local, the flavor stands on its own.
Michigan’s Role in Making Better Cheese
Michigan’s cool climate and strong dairy traditions make it ideal for creating low salt cheese. Local farms provide milk that’s fresh and full-bodied, allowing cheesemakers to achieve full flavor with minimal salt. This environment mirrors the same conditions that shaped European styles centuries ago, proving that geography still plays a role in taste.
At
Andrulis, that connection between careful farming and honest food is what guides every batch. Using milk from Michigan dairies and time-tested Lithuanian methods, we craft low sodium cheese that stays true to its origins – wholesome, balanced, and tied to the land it comes from.
