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
- cheddar 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!
I really enjoyed using this salt. I was hesitant to add any salt to my cheese as I salt very little while I cook. This salt had a couple of clumps but I put it in the shaker, shook and they all went away. It made the flavor of the cheese wonderful.
Works as it should love the resealable bag
The salt is awesome, my cheese tastes delicious, and there’s enough that I’ll be able to make a ton of cheese before running out
I started using this salt a few months ago and have seen a positive change in my cheeses. The flavor it adds is amazing.