What is cheese salt?

Cheese salt is a special type of salt that is specifically used in the process of making cheese. It is a white, crystalline salt that is composed primarily of sodium chloride (NaCl), just like regular table salt. However, it typically contains a few additional components that are important for cheese production.

The main additives found in cheese salt are calcium chloride (CaCl2) and magnesium chloride (MgCl2). These compounds play an essential role in the cheesemaking process by influencing the texture, flavour, and overall quality of the final product. Here's how these additives contribute to cheesemaking:

Calcium Chloride (CaCl2):

Helps to firm the curd during the coagulation of milk, resulting in a smoother and more consistent cheese texture.

Enhances the binding of proteins and fats in the cheese, improving its overall structure.

Reduces the bitterness and improves the flavour profile of the cheese by counteracting the potential bitterness caused by proteolysis (the breakdown of proteins).

Improves the melting properties of certain types of cheese.

Magnesium Chloride (MgCl2):

Contributes to the development of a firmer curd, similar to the effect of calcium chloride.

Enhances the flavour and texture of the cheese, particularly in certain types such as cheddar.

Acts as a natural enzyme inhibitor, slowing down the ripening process and extending the shelf life of the cheese.

In addition to these additives, cheese salt may also contain small amounts of other minerals and trace elements, depending on the specific region and tradition where it is produced. These variations can impart subtle differences in the flavour and characteristics of the finished cheese.

Overall, cheese salt plays a crucial role in the cheesemaking process by influencing various aspects of texture, flavour, and functionality. Its unique composition helps to ensure the production of high-quality and delicious cheese products.