I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? Some of the reading I've done have a few comments that suggest there is no difference between cheese salt and fine table salt. Is there another substitute for cheese salt if for some reason in the future I can't get my hands on any? I'm mostly interested in making hard cheeses that will need to age for 3 to 6 months.
asked Feb 12, 2017 at 14:55
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8When I saw this in the HNQ, I assumed that "cheese salt" was some kind of cheese-flavoured salt, like garlic salt only cheesy.– David RicherbyCommented Feb 12, 2017 at 19:18
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2 Answers
Cheese salt is just non-iodized salt, generally in flake form; the iodine would interfere with the cultures, and flakes are good for salting surfaces. So kosher salt and flaky sea salt are both essentially the same thing and viable substitutes.
answered Feb 12, 2017 at 15:21
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Sea salt naturally contains iodine. If iodine interferes with cheese cultures, why is sea salt a viable substitute? Is it a question of the iodine concentration, or different kind of iodides?– njuffaCommented Feb 12, 2017 at 18:18
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4It's the concentration, I believe. Iodized salt has enough added to be a nutritional supplement, effectively.– Cascabel ♦Commented Feb 12, 2017 at 18:20
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2Also, from Wikipedia on iodized salt: "An opened package of table salt with iodide may rapidly lose its iodine content through the process of oxidation and iodine sublimation." I suspect that sea salt might lose a fair bit of iodine the same way during production? I'll try to see if I can find actual numbers though.– Cascabel ♦Commented Feb 12, 2017 at 18:23
Cheese salt basically is kosher salt. Look at this Curd Nerd page about salt to check out what others say. Yes, it will make a difference; just buy non-iodized salt - which you should be able to get almost anywhere, methinks.
answered Feb 12, 2017 at 15:03
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My first attempt was a bit of a wreck. I didn't know about Ultra pasteurized milk but I was able to rescue it and came out with a nice ricotta. Commented Feb 12, 2017 at 15:35
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2@JasonWhipple you might try connecting with the Ohio Cheese Guild for resources, and lots more– GiorgioCommented Feb 12, 2017 at 15:48