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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Great salt! Dissolved easily in my homemade chevre. Did not impart anything but pure salt flavor.
This salt dissolves well and blends into my cheese nicely without all running off in the brine. Great flavor. The re-closable bag is super handy too.
U have to use more than I thought and seems to be like sea salt really
Very happy with the ordering process. Was able to look up recipes and as an amateur cheese maker saw items I was unaware of. Like no iodine in the salt! So having the needed items available at reasonable prices was greatly appreciated!
I really like this salt. It’s fine and additive free, and dissolves easily or spreads across a cheese smoothly.