The present invention concerns a method for manufacturing brine-salted cheese with a homogeneous salt distribution and/or organic acid distribution and/or eyes distribution and/or texture on one axis of said cheese, wherein the method comprises, before a brining step, a step of applying a hydrophobic barrier on the whole outer parts of said cheese which are located at the ends of said cheese axis, and said hydrophobic barrier is kept on said cheese outer parts at least during part of the brining step.
