Sir: Different cheeses have differing levels of salt (‘cheese industry hits back at CASH salt study,’, 7 August). The balance of this ingredient plays a part in determining individual characteristics and flavour. Salt can also help ensure a safe product and allows it to be matured longer. In cheesemaking lots of factors will change the finished salt level. If I matured two identical cheeses in a slightly different environment for a different time, the cheese that had lost the most moisture is likely to have the higher level of finished salt - or if the constituents of the milk are a bit different, the salt retention will be different. 

Billy Kevan, dairy manager, Colston Bassett Dairy