Cheese salt for cheese making
Adding salt is a fundamental part of the cheese-making process for hard cheeses and mold-ripened cheeses. It doesn’t just contribute to the flavour of the cheese. It also helps to inhibit the further growth the cultures and thus lactic acid production, so preventing overly acidic flavour. We stock non-iodized salt that is ideal for cheese making since it is not harmful to the bacterial growth in cheese cultures as well as acts as a natural preservative by actively slowing the aging process.
This product does not contain any of the 14 legally declarable allergens: Cereals containing gluten, Crustaceans, Eggs, Fish, Peanuts, Soybeans, Milk, Nuts, Celery, Mustard, Sesame, Sulphur dioxide/sulphites, Lupin, Molluscs.
25kg polyethylene bags.
Store in a dry and cool place.