The chemicals, absorption and shape of the salt crystal is very important in the cheese make process. It is also important to use a kosher, non-iodized salt that performs with the particular cheese as not to dry out the curd. For Blue Cheeses as an example, the Gold Standard is Culinox 999 Salt as it will not dry out the edges of the cheese during the salting phase. This salt is cubic in structure will allows for equal dispersion and uptake in cheese.
Morton’s Culinox 999 salt is high purity, food grade granulated sodium chloride. Morton’s specifically employs a crystallizing technique that substantially reduces calcium, magnesium, iron, copper and other heavy metals, sulfate and carbonate impurities which is important in cheese maturation.
Culinox 999 Cheese Salt: Specifically designed for those cheeses that are vat dry, brined or hand salted as it won’t dry out the edges of your cheese.
Culinox® 999® Salt contains no additives and is considered a 100% pure salt. GRAS, Generally Recognized as Safe.
Available in 8 ounce, 5, 10 or 50 pound packages. For 50 pound bags, email email@example.com for discounted pricing on multiple bags.