Sodium chloride (NaCl), commonly referred to as table salt, is a traditional food additive that is widely utilised to enhance the shelf life and taste of various food products. However, the negative effects of sodium (Na), including hypertension and cardiovascular illnesses, have made table salt a big worry for global health organisations in recent decades. Food scientists are currently striving to reduce the sodium level in food and this can be achieved by either reducing the rate at which NaCl is added or by partially or fully replacing NaCl with other appropriate salts such as potassium chloride (KCl), calcium chloride (CaCl2), or magnesium chloride (MgCl2). While the use of alternative components for reformulation is popular in various goods, reducing salt in cheese remains a difficult undertaking due to the multiple and basic roles of sodium chloride. Worldwide, researchers are investigating several technical approaches to create Low-sodium cheeses (LSCs) that maintain the quality and safety of cheese, as cheese makes a substantial proportion to dietary salt intake (DSI). The objective of this chapter is to examine the impact of reducing NaCl on the sensory, physicochemical, and techno-functional characteristics of LSCs. The aim is to explore several approaches of reducing salt content without compromising the quality and safety of the cheese. This chapter discusses the correlation between reducing salt content and the survival of harmful and spoilage-causing microbes, as well as the growth of LSCs microflora. By comprehending the conceptual and applied knowledge regarding the intricate transformations that take place throughout the development of LSCs, it is possible to successfully achieve the quality and safety of LSCs, hence reducing the occurrence of DSI in cheese.