Excessive intake of sodium has been associated with harmful effects on human health. Therefore, salt reduction in manufactured products is been targeted as a way to reduce dietary sodium intake. Sodium chloride (NaCl) plays an important role in cheese, and reducing the NaCl level in cheese may adversely affect its characteristics. Our objective was to evaluate the influence of different levels of salt reduction on the physicochemical, biochemical, rheological, and sensory characteristics of Mozzarella cheese. Samples were brine-salted for different periods to obtain cheeses with different levels of salt reduction (C: control cheese; S1: cheese with 60% salt reduction, S2: cheese with 35% salt reduction). Samples were analysed during 43 days of ripening. As expected, salt flavour intensity decreased with a decrease in NaCl levels. Small differences between control and experimental cheeses due to salting condition were