This salt melts easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process - the lactic bacteria that is important to the proper aging of cheese. "Cheese Salt" is one that will not dissolve too quickly or slowly. If a fine grain salt is used it will dissolve very quickly creating a very high brine content near the curd surface and impede the movement of salt into the cheese. If the grain is too coarse, it will dissolve too slowly and not control the culture bacteria activity.
CONTAINS: 8 oz Non-iodized Cheese Salt
DIRECTIONS: Used to help flavour production, preservation and brining of your cheese. Directions for use will vary from recipe to recipe.
STORAGE: Stored in a cool dry place it will last indefinitely.