Non-iodized salt for cheesemaking 3 kg
Description
Salt intensifies the taste of cheese. It is usually added to the curd just before pressing, although in some cases it is rubbed into the outer shell of the cheese after the rind has formed. It is also used to make a saturated solution - brine - in which various types of cheese are soaked.
Salt plays an important role in many processes:
- removes water from the curd,
- helps to remove whey by shrinking the curd,
- inhibits the growth of bacteria at the end of the cheese making process and preserves by limiting the growth of unwanted bacteria.
Packaging: 3 kg
The usual iodized salt is not suitable for making cheese, because iodine inhibits the growth of starter bacteria and delays the maturing process!