Cheese Salt for Cheesemaking Production - Sea Salt, Free from additives (250G)

Description

• Pure Non-Iodised Sea Salt for Cheesemaking - Carefully selected to meet the specific needs of cheesemakers, this salt is completely free from iodine, which can interfere with the activity of essential lactic bacteria during the cheese ageing process. It contains none of the anti-caking agents or additives commonly found in regular table salt, ensuring a clean and effective addition to your curd without compromising microbial balance.
• Optimised Grain Size for Controlled Dissolution - The salt crystals are sized between 0.8mm and 2.0mm, providing the ideal slow-dissolving action needed in both dry salting and brining processes. This ensures consistent salting without overly rapid breakdown, which helps support even flavour development and proper moisture control in your cheese.
• Naturally Harvested and Completely Additive-Free - This is a sustainably produced sea salt with a purity of over 99.8%, guaranteed to contain no magnesium oxide, sodium ferrocyanide, or any other chemicals that can negatively affect the flavour or safety of your cheese. Its clean, natural taste supports the development of complex cheese flavours without any metallic or bitter aftertaste.
• Essential for Flavour, Preservation, and Maturation - Salt plays a critical role beyond just tasteit assists in expelling excess whey, halts unwanted bacterial activity, supports the correct ageing environment, and preserves the integrity of your cheese over time. Whether you're making soft, semi-soft, or hard cheeses like Cheddar or Wensleydale, this salt ensures optimal texture and shelf life.
• Available in Convenient Packaging Options - To suit both hobbyist and professional cheesemakers, this product is available in a range of packaging sizes. Choose from a 250g or 900g resealable pouch for occasional batches, or select the 5kg bucket for regular or larger-scale cheesemaking operations.

Product description

Salt plays a vital role in the cheesemaking processboth scientifically and for taste. Our Cheese Salt for Cheesemaking is a pure, non-iodised sea salt, designed specifically for artisan and home cheesemakers who need reliable results.

With crystal sizes between 0.8mm and 2.0mm, this salt dissolves at a steady rate, making it ideal for both dry-salting curds and preparing brine solutions. Unlike common table salt, our product contains no iodine, anti-caking agents, or metallic-tasting additives like magnesium oxide or sodium ferrocyanide. This ensures your beneficial lactic bacteria thrive during the ageing process, and your cheese develops optimal texture and flavour.

Whether you're crafting Cheddar, Wensleydale, or any other hard cheese, this salt is a critical tool for curd maturation, spoilage prevention, and flavour development. Sustainably harvested and boasting over 99.8% purity, it's the cleanest choice for serious cheesemakers.

Available in 250g, 900g pouches, or a 5kg bucketchoose the right size for your home or professional kitchen.

Directions

Use in cheesemaking: dry salting curds or preparing brine solutions. Ideal for enhancing flavour, expelling excess whey, halting unwanted bacterial activity, and supporting correct ageing environment. Available in 250g, 900g pouches, or a 5kg bucket for different cheesemaking scales.

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