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Non-iodised cheesemaking salt 3 kg without anti-caking agent
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Description
Salt for cheese flavour, texture and maturation
Careful salting brings out the character of cheese and helps achieve the right texture. This non-iodised salt is suitable for home and artisan production: salting curd, rubbing the surface and preparing brine, depending on the recipe.
Salt helps whey drain and influences cheese moisture. It also helps control microbial activity during maturation. Match the amount of salt, brine concentration and salting time to the cheese type, size and production stage.
Rock salt from Kłodawa, with no added iodine or anti-caking agent. Its origin dates back to the evaporation of ancient seas in the Zechstein period, around 250 million years ago.
Pack: 3 kg.
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