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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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.
I am new to cheese making! The cheese salt that i bought worked so well, everyone is raving about my cheese! Thanks to the folks at New England Cheese Making Supply Co. for answering all of my questions. It worked out so well. I will try my next cheese soon! Thanks, Stephanie
Excellent service on the phone answering a newbies questions with patience and a friendly voice. Salt is finely ground for easy measuring.
Excellent service. Easy shipping. The salt was perfect for my homemade mozzarella. I will definitely recommend this and buy it again.