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Cheese Salt - Non-Iodized is backordered and will ship as soon as it is back in stock.
This cheese salt absorbs easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process. Lactic bacteria is important for proper aging of cheese.
Cheese Salt does not dissolve too quickly or slowly.
If a fine grain salt is used in cheese making, it may dissolve too quickly, creating a high brine content near the curd surface which will impede the movement of salt into the cheese.
If a coarse grain is used in cheese making, it will dissolve too slowly and not control culture bacteria activity.
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It was a Wonderful Learning class to take😋Definitely will be using these recipes!
Sharon is an experienced and amazing instructor. She was resourceful, instructive, and assertive!
This is a great class. It was fun and engaging. All my questions were answered.
Great experience!
Wonder experience, excellent teacher and learning opportunity. I’ve already signed up for another class for another new experience.