What is the difference between cheese salt and regular salt

Rennet is essential in cheesemaking, but with more and more vegetarian cheeses on the market how does vegetarian rennet fit in? Does it affect the flavour? Home Learn About Cheese Why is salt added as an ingredient when making cheese? Why is salt added as an ingredient when making cheese?

What is the difference between Single and Double Gloucester? A History of British Cheese — Introduction. Cheese types, part two — classifying cheese types by texture and flavour. Different cheese types, part one — classifying cheese by how it is made. An explanation of the methods of classifying cheese by how it is made. Rennet in cheese — the science: how does rennet work?

Hopefully, you now have a better understanding of salting cheese and how important it is to get it just right. Too little and unwanted bacteria or moulds may infect your cheese and too much makes it inedible. Who would have thought that this simple compound was so essential to cheese making! Gavin Webber is passionate about home cheese making. He loves to make cheese in his spare time and shares the techniques, videos, podcasts, and recipes with his fellow curd nerds!

I watched your video. Please help me. I tried them but they were covered with slime after my brine. From the start of heating the milk i kept the temp to within 1. The milk i used was 10lts sungold 1. Gavin, any ideas? Hi gavin. I am a huge fan of your videos and your blog. Watching your videos has given me the courage to start my own blog on how i became homeless and how i got into cheesemaking.

Hi Gavin, I make cheese as a hoby. I made gouda cheese I used your video in youTube , and I forgot to do the salting process. I already waxed the cheese. It is essential that as much salt as possible is dissolved in water when preparing brine, because this determines the final taste and overall outcome of the cheese.

Some salt in fully saturated brine will remain undissolved. Learn more about different saturation levels of brine in our article, Brining Hard Cheeses. Dry salt rubs can be done very simply, by just sprinkling the needed amount of salt on the cheese wheel and rubbing it gently over the entire surface of the cheese. What kind of salt can I use in Cheesemaking? Using Salt in Soft Cheeses When adding salt to soft cheese, a good rule of thumb is 1 teaspoon salt per half pound of soft cheese.

Using Salt for Hard Cheeses For brining hard cheese, keep in mind that a coarser salt will require extra care when making brines, because it dissolves more slowly. Ready to Learn More?