We want everything from food these days - great taste, good nutrition, value for money, convenience and safety - and we expect no less of cheese. But can cheese fulfil all these criteria? Fat and salt are fundamental components of cheese, so is it possible to make cheese healthier without compromising other attributes?

Salt is the common name we use for sodium chloride (NaCl). Salt is essential for life and for good health. High blood pressure is a risk factor for cardiovascular disease, and stroke. It is related to high sodium and low potassium intakes, but can recommendations to reduce our salt intakes make a difference?

Many factors are responsible for high blood pressure and one frequently mentioned in this context is salt. Is there a connection?