cheese salt.

Cheese salt is a non-iodized, coarse or fine-grained flake salt used in cheesemaking to flavor the cheese and control the fermentation process.

Salt has an indefinite shelf life if kept dry, as it does not support bacterial growth.

It is not recommended because table salt usually contains iodine and anti-caking agents which can interfere with the cheese cultures and affect the final flavor.

Kosher salt or pickling salt are the best substitutes as they are also non-iodized.

Iodine is an antimicrobial agent that can kill the beneficial bacteria and starters needed to make cheese.

Keep it in a sealed, airtight container in a dry pantry to prevent it from absorbing moisture from the air.

Yes, cheese salt is a mineral and contains no animal products.

No, despite the name, cheese salt is pure salt and contains no dairy components.

Look for salt labeled as 'cheese salt', 'canning salt', or 'pickling salt' that lists only sodium chloride as the ingredient.

There is no need to freeze salt; it is stable at room temperature indefinitely.