Reducing sodium in food has become a global health concern. In this study we investigated the impact of sprinkling and substitution of salt by calcium lactate during the dry salting of blue-veined cheese. Analyses included physicochemical and biochemical composition, microbial counts, 16rDNA gene metabarcoding analyses and a sensory profile. Salt substitution induced a significant sodium reduction of 40% while sprinkling did not significantly reduce salt (-7%). The mineral migration, B-vitamin evolution and other biochemical parameters were not impacted. No differences in flavour, aroma and odour were detected. However, calcium lactate affected the cheese texture with less hardness and sandy rind. These methods provide new opportunities to reduce salt in dry-salted cheeses, but it is necessary to investigate their effects on other cheese matrixes.