Cheese Salt for cheesemaking Production sea Free from additives (900G)

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 taste—it 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.