Cheese salt is merely a non-iodized salt. Iodized salt harms and inhibits bacterial growth and well-being that is essential to any good cheesemaking.
Salt is primarily used for flavour enhancement in the cheesemaking process. However, it is also a natural preservative and helps to prepare cheese for aging. Salt is important in a number of cheesemaking steps: it adds to the flavour of the cheese, it helps to dry the curds during draining by controlling moisture and causing the curds to shrink and will help to kill bacteria and other harmful growth when used as a brine.
Store at room temperature. Lasts Indefinitely.
You may also like
Sign up to get the latest on sales, new releases and more …