RINDLESS SWISS CHEESE, OR OTHER BRINE-SALTED OR DRY-SALTED CHEESE, IS MANUFACTURED BY AN IMPROVED PROCESS IN WHICH POROUS ABSORBENT COVERINGS,SUCH AS SPONGE PADS, ARE APPLIED TO OUTER ABSSORPTIVE SURFACES OF THE FORMED CURD BODIES. AN AQUEOUS SALT BRINE OF A CONCENTRATION PROMOTING OSMOTIC DIFFUSION IS PROVIDED WITHIN THE POROUS COVERINGS AND IMPERMEABLE CLOSE-FITTING COVERINGS ARE APPLIED AROUND THE CHEESE BODIES AND POROUS COVERINGS. THE CHEESE BODIES ARE THEN HELD WHILE THE SALT IS TRANSFERRED FROM THE POROUS COVERINGS INTO THE CHEESE BODIES. THEHOLDNG BEING CONTINUED UNTIL CURING IS COMPLETE, AND/OR THE CHEESE BODIES CONTAIN THE DESIRED AMOUNT OF SALT. THE PROCESS IS PARTICULARLY ADVANTAGEOUS FOR PRODUCING RINDLESS SALTED, CURED CHEESE WITHOUT SIGNIFICANT LOSS OF MOISTURE.