With the aim of studying diffusion during the dry salting of goat cheese, the experimental profiles of salt and water concentrations were determined in terms of time and distance from the interface. The effective diffusion coefficient was determined using Fick's Second Law for a semi-infinite model. NaCl was not present at distances greater than 2 cm from the interface after 24 h of salting. The moisture profiles were seen to decrease from the surface farthest from the interface to the zone in contact with the salt. In contrast, salt concentrations were highest at the interface and decreased with distance from this point. The value of the effective diffusion coefficient did not vary significantly with distance from the interface, but did decrease significantly with salting time. Essentially the same phenomenon of salt incorporation was found to occur in dry salting as in brining. (c) 2013 Elsevier Ltd. All rights reserved.