Salting is the operation that allows the cheese to absorb a certain amount of salt and is carried out a few days after its production and shaping. It can be done through dry surface salting, in which the salt is distributed manually on the cheese form, or by immersion in brine, where the form is immersed in a bath of salt water (48 hours in summer, 18-24 hours in winter).
It is also possible to salt by adding the salt directly to the curd (paste salting).