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.
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Excellent service. Easy shipping. The salt was perfect for my homemade mozzarella. I will definitely recommend this and buy it again.
Makes cheese taste great - whether added as ingredient or soaked in brine. Brine water also used to wipe cheese as it ages.
Love the cheese salt. I can use a lot less than table salt.
I was happy to receive my cheese salt quickly. It was clump-free in an easy to open and seal package.
I used it in my first batch of cheese and I could really taste it! Delicious!