Cheeses with salt addition before renneting

[klschnepp]

Is anyone familiar with cheeses where the salt is added after cultures but before rennet?   Finding some cotija recipes directing this, but it is not a method I am really familiar with.  Would be interested to learn of any other cheese types that call for this or experiences with making any of these cheese types.  Thx!

[Boofer]

Is anyone familiar with cheeses where the salt is added after cultures but before rennet?   Finding some cotija recipes directing this, but it is not a method I am really familiar with.  Would be interested to learn of any other cheese types that call for this or experiences with making any of these cheese types.  Thx!

Crescenza.

-Boofer-

[klschnepp]

Thanks for the tip!  Super interesting the recipe you shared characterises the early salt addition as a way to retain moisture.  Seems really just as a method to halt acid development.    Appreciate the assistance.