The influence of salt concentration and of direct‐to‐vat culture adjuncts (DVCA) on the sensory properties of low fat hard cheese of the cheddar type has been investigated. Salt content has a major influence, and, at a level of 1·8, low fat cheese with high levels of cheddar flavour and low bitter scores was produced. In addition, further enhancement of flavour was achieved by use of DVCA. Using the methodology described in this report, low fat cheese was manufactured which corresponded in flavour level and balance to that of commercial mature full fat cheese. Nevertheless, textural differences between low fat and full fat product remain to be reso
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