Reducing sodium content in food is a major public health challenge, especially for cheeses. This study investigates different salt reduction methods in surface dry-salted blue cheese and their effect on biochemical, physicochemical, microbiological, rheological and sensory characteristics of cheese. The produced cheeses were salted with two granulometries and various methods. All methods decreased sodium content in cheese core (-11% to-67%) and induced higher water activity. Sprinkling (-45% NaCl content) and calcium lactate substitution (-10% NaCl content) were technically feasible. The sanitary quality and cheeses' microbiota were not impacted except for a reduction of yeasts and moulds. Higher indexes of richness and diversity was found on salt-reduced cheeses with a dominance of Streptococcus, Lactococcus and Leuconostoc mesenteroides. Texture and appearance of the cheeses were also affected. Finally, this research identified the limits of salt reduction in blue-veined cheeses. Sprinkling and partial substitution with calcium lactate should be further studied.