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Cheese salt is a non-iodized salt. Iodized salt harms and inhibits bacterial growth and well-being that is essential to any good quality cheese making.
Salt is primarily used for flavor enhancement in the cheese making process. However, it is also a natural preservative and helps to prepare cheese for aging. Salt is important in a number of cheese making steps: it adds to the flavor of the cheese, it helps to dry the curds during draining by controlling moisture and causing the curds to shrink and will help to kill bacteria and other harmful growth when used as a brine.
Store at room temperature. Lasts Indefinitely.
