Tonight I have a batch of Neufachel sitting overnight. It is my first cheese in many months as my supply of milk had dried up for awhile. But I'm excited to get back to it! Gouda tomorrow. But here is the issue. The woman who gives me the milk avoids salt in her diet. I'd like to make cheese for her. Can I use 'salt substitute' or potassium chloride in place of salt. I'm guessing it will be fine for this soft cheese, but what about pressed cheeses? I saw a discussion regarding using it to get different flavors in the cheese, but couldn't find any info directly substituting.