This cheese salt absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process. Lactic bacteria is important for proper aging of cheese.
Cheese Salt does not dissolve too quickly or slowly.
If a fine grain salt is used in cheese making, it may dissolve too quickly, creating a high brine content near the curd surface which will impede the movement of salt into the cheese.
If a coarse grain is used in cheese making, it will dissolve too slowly and not control culture bacteria activity.
- Non-iodized Cheese Salt
Store in a cool, dry location
New England Cheesemaking Supply Company
We purchase this product Certified Kosher OU. Then package into various sizes, without Kosher supervision, which voids Kosher certification. We are not, nor do we make any representation to be, under kosher certification.
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Used to help flavor production, preservation and brining of cheese. Directions for use will vary from recipe to recipe.
- Q & A
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So happy on how well the salt absorbs into the cheese.
The cheese salt was great for the feta that I made, especially the brine. It was nice to have it in a convenient package for pouring it, instead of a salt container from the grocery store. I'll be ordering this again!
Works well for cheese making. Packaging is easy to work with reseals nicely.
This is a really fine salt that has given me excellent results over he many years I have been making cheese.
This salt adds good flavor to the cheese and the resealable bag is very handy. I use this salt when I make butter also and it does really good!