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
- Related Recipes
- cheese making
I love my homemade cheese! It requires dedication and knowledge to complete properly. All the effort is well worth it! When I have invested time and effort into making my cheese—I want the ingredients to be the best in order to have the best outcome. That’s why I purchase my products from New England Cheese Making Company. I know they supply the right product for the best outcome. I could probably use any salt without iodine—but I prefer the salt made especially for cheese. To me, there is no other option!
Salt another great product
Very dependable product, very consistent between orders.
This cheese salt dissolves easily and has a nice texture to it. Gives the cheese a really good flavor when used properly. Would highly recommend it
I really like this salt for using on cheese Nice grain shape that works easily
Easy to use and dedicated to my cheese making only; it works as it should.