In this article we will explain the burning question of what is cheese salt?
The best part?
Why it is a must for home cheese making and it’s purpose during the making and aging of cheese.
That’s not all…
Why is it different to kosher salt and normal table salt.
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. Now it’s time to find out what it actually is.
What is the Difference between Kosher Salt and Cheese Salt?
Kosher salt and cheese salt are actually the same thing, both non-iodized salts.
You might also have noticed that it is referred to as cheese salt, canning salt or kosher salt.
You might be familiar with the last two mentioned. But what is cheese salt?
What Is Cheese Salt?
Basically cheese salt is normally a flakey non-iodized salt. The salt is non-iodized because it has not had the chemical element iodine added.
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.
Why Can’t Cheese Salt Be Iodized?
Iodized salt though won’t help at all, as the iodine in the salt inhibits the cultures and bacteria’s you WANT in your cheese.
Rocks Vs Flakes
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, it’s just flakey non-iodized salt. Easy!
Below is the flaked cheese salt that I used. I have found that it works well.
Do you have any questions or comments about home cheese making? Join the discussion over at the Curd Nerd Forum. We would love to hear from you!