On a commercial scale Dutch cheese was produced with the addition of KNO₃ to brine but not to cheese-making milk. Three variants of experiment depended on salting the cheese into brine with KNO₃ the level of which ranged from 0.05 % to 0.15%. Cheeses without saltpetre and with traditional addition of KNO₃ into milk were produced for comparison. In ripening cheese the level of nitrates V and III was low and did not exceed permissible values by national and European regulations. In ripe experimental cheeses contents of nitrates V were on average from 5.06 to 11.13 mg NO₃¯/kg whereas contents of nitrates III were on average from 0.73 to 0.81 mg NO₂¯/kg. Control cheeses were characterised by similar contents of nitrates V and III, but cheeses produced without the addition of saltpetre had the lowest levels of nitrates V and III. Cheeses produced by means of this modified method of using KNO₃ were of good quality.