On reading recipes for cheese making, you have probably noticed that salt is used quite a bit, both during the make and in the aging process.
You might also have noticed that it is referred to as cheese salt, canning salt or kosher salt.
But just what kind of salt is that? You might be familiar with the last two mentioned. But cheese salt?
Basically cheese salt is normally a flakey non-iodized salt. And the non-iodized part is the critical factor when it comes to cheese making.
Salt in cheese not only helps to improve the flavour, but it also helps to preserve it. Iodized salt though won’t help at all as the iodine in the salt inhibits the cultures and bacterias you WANT in your cheese.
Rocks vs flakes vs grains, when it comes to cheese salt, is all about how quickly (or slowly) the salt is taken in and helps with the process of extracting whey, forming a rind and inhibiting the bad bacteria. Ideally if you can get flakes that is the preference but otherwise get the grains. I would advise against buying rocks unless you are going to take them home and bash them up (for the cheese of course, not your stress relief ) so they are more easily assimilated.
So, that’s all there really is to cheese salt. It’s just flakey non-iodized salt. Easy!