A new salting procedure which was published in a previous paper on Manchego-type cheese is now studied in order to evaluate how it affects physical properties of cheeses during ripening. Textural characteristics were analysed within the ripening period in two cheese areas (internal and medium) by means of the uniaxial compression and the stress relaxation test. Cheese microstructure was assessed by confocal laser scanning microscopy. Colour values were also evaluated. Cheeses salted by brine vacuum impregnation were less fracturable and more elastic than conventional brine salted cheeses. This is a result of microstructural changes induced by the pressure gradients imposed on the system. Vacuum impregnated cheeses showed a compact and homogeneous protein matrix with small fat globules well dispersed. Conventional brine immersed cheeses showed a more irregular protein network, with larger pores and relatively large fat aggregates.