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
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New to cheesemaking
I’ve just recently started making cheese I have made two batches of mozzarella two batches of cheddar cheese one batch of cream cheese and one Colby. I have been using the cheese salt as directed and find that it gives the cheese a much richer flavor I am enjoying my cheese experience.
I really like how fast this salt incorporates into the cheese I am making!
What can I say about this salt?! It's sodium chloride, alright!!! And without iodine added, even!! Seriously though, it is as advertised. It's great for cheese making because it's just salt with no additives which would impart strange flavors to cheese were they present.
cheese salty goodness
This added great flavor to my cheese. Can't wait to try it on other cheeses!
This is so good. I love just to add a bit of it so no to salty.