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When making cheese it is important to use salt that does not contain iodine. Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese. It is also helpful to use a flake salt which will dissolve more readily.
Contains: 8 oz. non-iodized flake salt
Instructions: Used to help flavor production, preservation and brining of your cheese. Directions for use will vary from recipe to recipe. Store in a cool dry place. Will last indefinitely if stored properly.
Questions on Cheese Salt
- From Patti at 3/9/2013 4:51 PM
- From FRANCES at 1/17/2015 5:52 PM
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Starter cultures, rennet for cheese making and cultured vegetables, juices and condiments are sensitive to excessive heat. Once your order has shipped, an e-mail with tracking information will be sent to you. We encourage you to use the tracking information to anticipate the arrival of your items so they can be removed from the mail box and stored in the refrigerator promptly.
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