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Non-iodised cheesemaking salt evaporated 5 kg
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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.
Evaporated salt is purified during production. A practical choice for preparing brine and regular cheesemaking.
Pack: 5 kg.
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