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Non-iodized salt for cheesemaking, 1 kg
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Description
The salt intensifies the taste of the cheese. It is usually added to the cheese curd just before pressing, although in some cases it is rubbed into the outer coating of the cheese after the skin has formed. Salt for cheese salting resembles pickling salt - it is thick and non-iodized. It is also used to prepare a saturated solution in which various types of cheese are soaked - brine.
Salt plays an important role in many processes:
- removes water from the curd,
- helps to strain the whey by shrinking the curd,
- inhibits bacterial growth at the end of the brewing process and preserves by limiting the growth of unwanted bacteria.
Packaging: 1 kg
The usual iodized salt is not suitable for making cheese, because iodine inhibits the growth of starter bacteria and delays the maturing process!
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Salinometer / Brineometer
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