Happy Cheese Makers Since 1978
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    This salt melts easily and contains no iodine. Iodine will kill the lactic bacteria in the aging process and it is the lactic bacteria that is important to the proper aging of cheese.

    What we are looking for in "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 too coarse a grain it will dissolve too slowly and not control the culture bacteria activity.
    A moderate crystal size is what we have sourced for our cheese salt here.

    CONTAINS: Non-iodized Cheese Salt

    DIRECTIONS: Used to help flavor production, preservation and brining of your cheese. Directions for use will vary from recipe to recipe.

    STORAGE: Store in a cool dry place. Will last indefinitely if stored properly.

    NOTE: We purchase this product Certified Kosher OU in bulk. The product is then repackaged into smaller quantities without Kosher supervision, thus voiding the Kosher certification. We are not, nor do we make any representation to be, under kosher certification. 

    CLICK HERE to view a copy of the kosher certification for the bulk form of this product.

    Salt Brining Cheese

    The primary reason for Salting cheese is to slow down or stop the bacteria cultures process of converting lactose to lactic acid. At the time of brining most of the lactose is removed but if the cheese were not salted, the residual moisture contains enough lactose to produce more acid than is ideal for a proper curd ripening. The secondary purpose is for the cheese flavor.
    This salting of the cheese will also pull moisture from the surface and begin forming the rind of the cheese. This will also tend to inhibit the growth of many molds.

    How do I brine my Cheese ?

    • When do we salt ?
      When the final pressing has been completed the cheese is moved to the cool cave to stabilize it's temperature to that of the brine. Brining a warm cheese will increase the rate of salt absorbtion and cause over salting.
      Simply prepare your brine or if you have been keeping a good brine simply pour this into a non reactive pan.
      A simple Brine Formula is 1 Gallon of water to which is added 2.25 Lbs of Salt, 1tbs. Calcium Chloride (30% solution), and 1 tsp. white vinegar.
      This will result in saturated brine at 5.2 pH, suitable for most cheeses

      Place the cheese into the brine. The density of the brine will cause the surface of the cheese to float above the brine and will not be salted, to remedy this simply toss a small amount of salt on the surface to form its own brine due to the surface moisture. This extra salt will also be a make-up for the salt that is absorbed by the cheese .
    • How long should cheese be brined for ?
      Cheeses of different densities and shapes will require varying times in the brine. A general rule is 1 hour per lb. per each 1 inch thickness of cheese. A very dense low moisture cheese such as Parma will need more time than a moist open texture cheese.
    • How should the cheese be handled after brining ?
      Once the cheese has been brined they should be drained and allowed to air dry while turning for a day or so. Once a dry firm surface is observed, they are then ready for waxing or the development of natural rinds.

    What details are involved in salting with Brine ?

    • What is enough salt ?
      The brine is usually made up to a saturated strength. This is enough salt so that some undissolved salt will be apparent in the brine bath.
    • How do we replenish the salt ?
      When adding fresh cheese to the brine, always make sure to sprinkle a good amount on the surface of the floating cheese. This will also provide salt for the surface that is floating above the brine.
    • What else does the brine need to be ideal?
      ...Brine should be kept to as cool a temperature as possible. Most folks keep it at 52-54F and store it in the cave area to keep cool.
      ...It should also be stabilized at an acid level similar to the cheese being salted. This is usually in the pH 5.4-4.9 range.
      ...Fresh brine needs to have Calcium added because low Ca in the brine will cause the Ca inside the cheese (responsible for binding the proteins) to be pulled into the brine. This will in time cause a weakening of the curd structure and a softening of the rind.

      When making fresh brine I usually add about a cup of clear whey to each gallon of brine for the calcium it contains and as much salt as will dissolve ... then just a bit more to see that it is saturated ... this will be about 23% at the cave temps. I then add a bit of citric acid to reach my target pH (that of the cheese being brined).
    • How long will the brine keep?
      I keep my brine here for a year or two. If it gets moldy or looking somewhat bad I simply bring it to a boil and refilter it.
      Dumping this heavy load of salt down the drain is hard on the water treatment system. I feel that it gets better with time. In Italy and France I see the recirculation and filtering of brine almost everywhere. When asked some cheese makers say they can not remember changing the brine.
    • How should you manage the brine?
      Most people keep the brine tanks covered and filter it when it looks dirty or cloudy. Others use a system of constant recirculation through filters. I filter mine with cotton balls to filter the brine back into gallon jugs between my small cheese making batches because that can sometimes be sporadic. I do check the brine pH and saturation regularly. The calcium level is not an issue after the first batch or so since some calcium will always be coming out of fresh cheese until an equilibrium is reached between curd and brine. Remember to keep the brine cool because at warmer temperatures some molds will grow (halophillic .. salt tolerant). Also if the brine saturation drops below 16% there are many molds that can grow in this. Remember if you see this happen just boil and filter the brine and correct the situation.
      I tend to use funnels.





    Description of Components 

     X Wheat  
       X Other Cereals containing gluten  
       X Crustaceans   
       X Eggs  
       X Fish  
       X Peanuts   


       X Milk (including lactose)
       X Nuts  
       X Celery  
       X Mustard  
       X Sesame Seeds  
       X Sulphur Dioxide & Sulphits (> 10 mg/kg)  
       X Lupin  
       X Molluscs  


    Based on 12 Reviews

    From: Akron, OH

    The salt works well in the curds, and I like the fact that there are no additives in it



    Good quality cheese salt.


    • good quality
    • smallish size
    From: Fayetteville, AR

    Good quality

    Good quality fine grain salt, but not the most cost effective option if needing a larger quantity. Agreed that a larger size would be great!


    • Need a larger size
    From: Maine

    Good consistancy

    This is a great salt, but I use far more than the 8 ounces and wish there larger packages available.


    From: Lawrence, Kansas

    Good stuff

    We use this cheese salt all the time. Can't find it locally and always order from this site!


    From: Woodstock, IL


    It's salt. I don't know what I was expecting this to look like. It's about the same granularity as most sea salt.


    • easy

    perfect for cheese making

    No question that your cheese will come out tasting great with no funky staining. This is the proper salt to use for cheesemaking.


    • Fast
    • Easy
    • None
    From: Pooler, GA

    Good quality salt

    It seems to mix well into cheeses, and quickly dissolves in water.


    • price / value
    • grain size

    Just right salt

    I've used salts by a couple of other suppliers with mixed results, probably due to grain size variation. So far I've had no problems at all using this salt.



    Good cheese salt

    Bought the 2 lb. bag which will meet my needs for a while. What does one write about salt? It provided the needed saltiness...


    From: Central NY

    Cheese Salt

    The only place I found to buy 2 lp at a time Great for making brine in cheese making!


    From: nm

    you must try this; don't cop out on a substitute

    I am a cheese and sausage maker. Saying this, I am a discerning collector of various salts; and in my opinion, different salts taste differently. I like this cheese salt because it makes the kind of mozzarella that I like. It is not grainy or harsh. This is a good cheese salt.