As part of my efforts to lose weight I cut out cheese from my diet a few months ago. I’ve noticed that since then I’ve not been adding salt to my meals to nearly the same degree - indeed I almost never add salt whereas I usually did. I wasn’t aware that cheese was particularly salty - though I know some cheeses are rubbed with salt to cure the outsides.
So what gives?
<Punt>
Cheese is actually rather salty - around 600mg of Sodium (not all of which will be in the form of ordinary salt) per 100g for a typical Cheddar
That’s more salty than a McDonald’s hamburger, at around 500mg Sodium per 100g, but less salty than, say, pretzels at around 1700mg per 100g.
Cheese doesn’t always taste very salty because the fat, protein and lactose keep your taste buds busy. Something like that anyway.