This salt for cheesemaking absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the cheese aging process, and lactic bacteria is important for proper aging of cheese.
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. This salt disolves at the ideal rate for cheese making.
Read the Cheesemaking Resource Guide for lots of helpful information from Ricki Carroll (aka "the Cheese Making Queen") about the wonderful world of cheesemaking!
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Manufacturer Part Number
New England Cheesemaking Supply Co.
Use & Care
Store in a cool, dry location.
We stock this product in our Nebraska warehouse. Most of our shipments are by FedEx Ground or Home Delivery and you should receive your order in five business days or less from ship-out. Click here for more information about shipping.
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