Cheese brining is a slow process, consistent with the low values of salt diffusivity through the liquid phase trapped in the protein matrix, especially at low temperatures. The action of hydrodynamic mechanisms (HDM) in the porous protein matrix might accelerate mass transport by introducing brine directly in the pores. Promotion of HDM occurs when pressure gradients are applied to the system (e.g. applying vacuum). The influence of pressure in the system on the developing salt concentration profiles during brining of Manchego type cheese was analysed. Salting was carried out at atmospheric pressure (131), at vacuum pressure (50 mbar) (VI) and by applying a vacuum pulse at the beginning of the process which then continued at atmospheric conditions (PVI). In VI brining, the developed salt concentration profiles can be better modelled by an advancing disturbance front model than by diffusional equations. Curd porosity and moisture greatly affected salt transport kinetics. in this case. (C) 2002 Elsevier Science Ltd. All rights reserved.