Refined Fine
Non-Iodised Salt is a high-purity, fine white, odourless crystal salt specifically suited for cheese production. Its non-iodised nature makes it ideal for use in dairy applications, where iodine can interfere with starter cultures and fermentation performance.
Flavour Enhancement
Salt plays a critical role in cheese flavour development. Refined Fine Non-Iodised Salt enhances and balances the natural flavour profile of cheese, allowing desired taste characteristics to develop consistently across batches.
Texture & Moisture Control
During cheesemaking, salt helps regulate moisture content by promoting whey expulsion and influencing protein interactions within the curd. This contributes to:
• Correct curd firmness,
• Improved body and texture,
• Smooth, well-structured cheese matrices.
Preservation & Fermentation Control
Refined Fine Non-Iodised Salt:
• Inhibits the growth of undesirable bacteria and moulds,
• Supports controlled activity of beneficial starter cultures,
• Helps extend shelf-life while ensuring proper ripening and flavour development.
Surface Salting & Fermentation Control
The fine crystal structure makes this salt suitable for surface salting, supporting consistent rind formation and contributing to both flavour and texture development in ripened cheeses.
Consistency in Production
Thanks to its uniform granulation and clean taste, Refined Fine Kalahari Salt ensures repeatable results, helping cheese makers maintain consistent quality from batch to batch.
Refined Fine Non-iodised Salt is a dependable, high-quality ingredient for cheesemakers seeking optimal flavour development, texture control, and consistent product performance.
Product Information
• GMO Free, Halaal & Kosher certified, Vegan friendly,
• 24 – 36 months shelf-life,
• Store in cool, dry place at ambient temperature,
• Available in 50 kg bags.