Cheese Salt contains no iodine. Iodine kills the lactic bacteria during the ageing process of cheese, and it is this lactic bacteria that is so important to the proper ageing of your cheese.
Cheese salt is used to help in flavour production, preservation and brining your cheese.
Can also be used in home preserving and vegetable fermentation.
Here is how to make an 18% brine solution for cheese making
1 Raw Egg (for testing density)
2 Litres (2 qt) water
450 g (1 lbs) non-iodised Salt
2 Tablespoons White Vinegar
1 Teaspoon Calcium Chloride solution.