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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Easy to use and dedicated to my cheese making only; it works as it should.
Specific salt for the specific job
Learning about cheese making is an enjoyable way to think about chemistry. Not all salts are the same and this helpful Cheese Making Supply Company is all about the fun of learning new things.
I didn't use this because it is SEA Salt. Sea salt upsets my stomach . But New England gave me a full refund and fast too.
First time using Cheese Salt
This was my first time using cheese salt and it works well, dissolves easily. Excellent and easy to use, good directions on all supplies.
Perfect for my Mozzarella
It was perfect for my Mozzarella and though I'm a newbie, it worked well.