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.
|Yes||No||Allergens||Description Of Components|
Used to help flavor production, preservation and brining of cheese. Directions for use will vary from recipe to recipe.
- Q & A
- Related Recipes
As many others, I used mozzarella as my first cheese. The cheese salt is fine, much like canning salt, and dissolves easily. I'll use this product again.
Used this for my first ever cheese which was mozzarella. Was delicious and didn’t require much so that bag will last a long time! Great purchase.
The bag it comes in has a swal that is easily broken! Be careful opening it or just put it in a different container.
Came well packaged and looks great, I’m excited to give it a try soon
I love the consistency of this salt, great flavor and easy to use.