Salt is more than just a seasoning in cheesemaking; it’s a vital ingredient that affects the texture, flavour and preservation of your cheese. But not all salts are created equal. From rock salt to kosher, the type of salt you use can make a difference in the final outcome. So, which is the best salt to use for making cheese? Let’s dive in.
SEE ALSO: The essential ingredients you need to make any type of cheese →
Why salt matters in cheesemaking
Salt does more than add flavour. It regulates the moisture content, controls the growth of bacteria, and slows down the ripening process. These factors contribute to the texture, safety, and shelf life of your cheese.
Some cheeses, like Feta, rely on a salt brine, while others, like Cheddar, need dry salt rubbed into the curd. Choosing the right salt is crucial for achieving the desired result.
Types of salt for cheesemaking
Non-iodised salt
Non-iodised salt is essential for cheesemaking. Iodine can interfere with the bacterial culture, affecting the cheese’s flavour and texture. Choose non-iodised salts to ensure your cheese develops properly.
Cheese salt
Cheese salt is a specially formulated, non-iodised salt designed for cheesemaking. It’s free from additives, including anti-caking agents, which can alter cheese texture and appearance. Cheese salt also dissolves more slowly, allowing it to be evenly distributed in the curd.
- Pros: Ideal for most cheeses, especially for beginners who want consistent results.
- Cons: Sometimes pricier than other salts, but worth the investment for quality.
Kosher salt
Kosher salt is popular among home cheesemakers due to its coarse grain and pure flavour. It’s non-iodised and often free from additives, but it’s essential to check the label as some brands add anti-caking agents.
- Pros: Affordable and widely available; good for dry salting cheeses like Ricotta and Feta. It is also suitable for making kosher cheeses for members of the Jewish community.
- Cons: Inconsistent grain sizes can make measuring tricky, so weigh your salt for accurate results.
Sea salt
Sea salt, especially unrefined sea salt, contains trace minerals that can add subtle, unique flavours to your cheese. It’s a natural, non-iodised option with a wide range of textures, from fine to coarse.
- Pros: Adds a complex flavour profile to cheeses.
- Cons: May contain impurities depending on the source, and mineral content can vary widely, impacting consistency.
Rock salt
Rock salt is often used in brines for cheeses that require immersion, like Feta. This salt is non-iodised and typically unprocessed, retaining natural minerals.
- Pros: Affordable and easy to dissolve in water for brines.
- Cons: Larger crystals mean it’s less suited for dry salting as it takes longer to dissolve and distribute.
Pickling salt
Pickling salt is similar to cheese salt as it’s pure, non-iodised and free of anti-caking agents. It dissolves well in brines, making it a great choice for brined cheeses.
- Pros: Readily available and affordable; dissolves quickly in brine solutions.
- Cons: Not ideal for dry salting due to its fine texture, which can be too intense for some cheeses.
Which salt is best for different cheeses?
- Feta and Halloumi: Brined cheeses benefit from cheese salt or pickling salt in the brine. Sea salt also works if you want a touch of extra flavour.
- Cheddar and Gouda: Dry salting is best with kosher salt or cheese salt due to their grain size and distribution.
- Fresh cheeses like Ricotta: Cheese salt or kosher salt is ideal, as these salts integrate well without overpowering the delicate flavours.
Common mistakes when using salt in cheesemaking
- Using iodised salt: Iodine can interfere with bacterial cultures and result in undesirable flavours. We’ll get back to that in the next section.
- Using too much salt: Salt impacts moisture and texture, so be precise with measurements.
- Using salts with anti-caking agents: These agents can make the cheese gritty or discoloured. Always opt for pure salts.
Iodine in salt can interfere with bacterial cultures in cheesemaking because it acts as an antimicrobial agent, which can inhibit or kill the bacteria needed for proper fermentation. In cheesemaking, specific bacteria are introduced to curdle milk, develop flavours, and create textures. These beneficial bacteria drive the process, influencing acidity, moisture, and taste.
Why iodised salt may be bad for cheesemaking
When iodised salt is used, the iodine can disrupt or slow down the growth of these bacteria. This results in several potential issues:
- Flavour Impact: The bacteria responsible for developing the characteristic flavours in cheese may not grow as expected, leading to a less developed or “off” flavour profile.
- Texture Problems: Texture can be compromised if bacteria cannot function optimally, as they help in breaking down fats and proteins to create the creamy or firm textures specific to each cheese type.
- Ripening Inconsistencies: Iodine can inhibit ripening cultures, leading to uneven ripening. This affects cheeses that mature over time, as their ageing process relies heavily on the metabolic activities of the bacterial cultures.
Using non-iodised salt, therefore, ensures that the bacterial cultures thrive without interference, promoting a more authentic flavour and texture in the cheese.
Tips for salting cheese like a pro
- Weigh your salt: Because salt grains vary in size, weighing it ensures consistent results.
- Distribute evenly: When dry salting, massage the salt thoroughly into the curds.
- Monitor brine concentration: For brined cheeses, ensure your salt concentration is right—typically between 18-23% for most cheeses.
Final thoughts
When making cheese, the right salt can make all the difference. Cheese salt is ideal if you want precision and reliability, while kosher or pickling salts are good alternatives if you’re looking to save. Choose sea salt for a unique flavour touch, and avoid iodised or treated salts. By using the right type of salt, you’ll achieve better flavour, texture, and quality in every batch of cheese you make.
With these tips and insights, you’ll be able to choose the best type of salt to elevate your cheesemaking. Whether you’re making a fresh Feta or ageing a rich Cheddar, the right salt is your secret ingredient for success.
Jonah is a a hipster, eco-warrior and slow food afficionado. Coming from a scientific background, Jonah has a particular interest in cheese science. And yes, he loves a good cheese pun!
