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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As a newby, when I read different recipes from various books or watch videos, many terms are used to describe the salt. I am confident I’m using the correct ingredient when I purchase from New England Cheesemaking. Additionally, the customer service is top notch!
Working With French Black Ash
I'm working on soft cheeses as holiday gifts. Found a recipe called Bloomy Goat Blue which is a Cambazola made with goat's milk. The recipe called for Black Ash coating to create an alkaline surface that will encore the white Geo bloom to grow. Had never worked with Black Ash before. It was a fun adventure. Definitely gladI was advised house rubber gloves! And the ash works like magic! Daysone and three of ripening below.! It is a blast! I have since made tow more batches! Ruth Cohn San Francisco, CA
This product is great because it's made for your cheeses! I highly recommend getting this if your going to be making cheeses regularly!
User friendly! Tastes great and dissolves fast. And no additives. Awesomeness.
It dissolves easily and tastes great