Ingredient - Cheese Salt

Use To Help Flavor Production, Preservation And Brining Of Your Cheese. This Salt Contains No Iodine Which Will Kill The Lactic Bacteria In The Aging Process.

It Is The Lactic Bacteria That Is Important To The Proper Aging Of Cheese.

A Good "Cheese Salt" Is One That Melts Easily And Will Not Dissolve Too Quickly Or Slowly. If A Fine Grain Salt Is Used It Will Dissolve Very Quickly Creating A Very High Brine Content Near The Curd Surface And Impede The Movement Of Salt Into The Cheese. If Too Coarse A Grain It Will Dissolve Too Slowly And Not Control The Culture Bacteria Activity.

This Moderate Crystal Size Is Perfect.