Textural changes in Dil cheese, a string cheese variety with fibrous texture produced in Turkey, at two different salt levels were investigated during storage for 3 months. Salt levels were changed by changing the concentration of salt in brine used in stretching treatment in the manufacture. Texture analysis by using the Kramer shear cell showed that hardness increased with increasing salt level in Dil cheese. Dil cheeses softened during storage due to proteolysis as indicated by decreased peak force and energy values. Sensory scores for texture were correlated with proteolysis levels, peak force and energy values. Salt level used in stretching brine in the manufacture should be low to preserve the fibrous texture in Dil cheese during storage.