I am by no means a salt lover. Has anyone cut down the salt in your cheese making? I would be interested in your results. Thanks

I certainly have.  Most recipes I started with called for 2 tbs salt for each 2 gallons of milk.  I now use 3 Tbs for 4 gallons, and it’s just right for my taste.  For brined cheeses, my solution is 1 cup salt for 1/2 gallon water.  Then, I add another 1/4 cup after it has been used twice.

I normally use half, the outside is a different story.